Crème Brulee - CC
Baking, Dessert • Casual Chef, Dairy, Eggs
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Ingredients
- 6 egg yolks
- 4 tbsp white sugar
- 1 1/2 tsp Mexican vanilla extract
- 2 1/2 C heavy cream
- Sugar In The Raw for topping
Directions
- Preheat oven to 300 degrees F.
- Beat egg yolks, sugar and vanilla in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and ladle into 6 oz. ramekins. Place ramekins in a shallow water bath in a 9 x 13 roasting pan.
- Bake for 30 minutes in the preheated oven, until custard is just set. Carefully remove ramekins from water bath and chill ramekins in refrigerator 4 to 6 hours, or overnight.
- Before serving, sprinkle Sugar In The Raw covering each custard top surface. Use a kitchen torch to brown (Brulee) top, 2 to 3 minutes.
