The creme brulee is the king of all desserts. If you think you’ve tried ’em all, you ain’t tasted nothing yet! Give this recipe a try. Your taste buds will thank you.
Serves
4 People
Equipment
Measuring Spoons
Measuring Cups
Sauce Pan(s)
Mixing bowl(s)
Flame Torch
Prep time
15m
Cook Time
45m
Ingredients
2 cups heavy cream
5 tbsp sugar
½ vanilla bean
4 egg yolks
Instructions
- Preheat oven to 275°.
- In a small pan, bring cream, 2 tablespoons sugar, and vanilla bean, and bring just to a boil over medium heat. Remove from heat and set aside to cool. Remove and discard vanilla bean.
- In another bowl, whisk egg yolks with 1 tablespoon sugar until sugar dissolves. Slowly whisk in cooled cream, if not cool, yolks will scramble. Strain through a fine sieve. Divide custard between 4 shallow ramekin dishes each about 1/2 cup in capacity. Place dishes in a baking pan then place in oven. Pour enough cold water into pan to come about halfway up side of dishes.
- Bake in preheated oven for 30 to 35 minutes or until custards set. Cover cooled custards with plastic wrap. Chill in refrigerator for at least 4 hours or overnight.
- Before serving, sprinkle 1 1/2 tsp. sugar on each custard and use a kitchen torch to caramelize tops, holding torch at an angle to brown sugar. Flame should barely touch surface.
