Friday, September 19, 2014

Crème Brulee

· 4 cups heavy cream
· 1 teaspoon vanilla
· ½ cup sugar
· 6 egg yoks
· ½ cup dark brown sugar

1. Preheat oven to 300 degrees.
2. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks just until they are incorporated. Whisk cream into the egg mixture and pour into 6 custard dishes.
3. Place dishes in a large baking dish lined with a towel. Pour boiling water into the baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until it is firm but still has a slight wiggle. Chill for at least an hour. Sprinkle with brown sugar in an even layer and put under broiler in oven until sugar melts and bubbles. Serve at room temperature.

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