CREME BRULEE

[OSD]

CREME BRULEE

Servings: 6

8 egg yolks
1/3 cup granulated white sugar or raw sugar
2 cups heavy cream
1 tsp pure vanilla extract
1/4 cup granulated white sugar or raw sugar (for the caramelized tops)



1--- Preheat oven to 300ºF.

2--- In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.

3--- Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

4--- Divide mixture among 6 ramekins or custard cups.

5--- Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes.

6--- Remove from oven and leave in the water bath until cooled.

7--- Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

8--- When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.


Cooking Tips

CHOCOLATE CREME BRULEE Combine 4 (1 oz.) squares of semisweet chocolate and 1/2 cup whipping cream from basic recipe in a small heavy saucepan and cook over low heat. Stir constantly until the chocolate melts. Add the remaining 1 1/2 cups whipping cream and proceed with instructions for the basic recipe