Creme Brulee – Classic French custard with a caramelized sugar topping that cracks when you take a spoonful. Creamy and delicious!
- 12 ounces of heavy cream
- 3 egg yolks
- 1.5 ounces sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- Additional sugar for the caramelized topping
- In a saucepan over medium heat, add the heavy cream.
- In a separate bowl, combine egg yolks, sugar, and salt.
- When the cream is hot, temper the egg yolks. Put a small amount into the egg yolks and whip. This will warm the egg yolks so they will not scramble.
- Continue to slowly pour in the hot creme and whisk until they are fully combined.
- Add the vanilla and whisk.
- Strain the mixture into another bowl to remove any cooked egg.
- Heat a teapot full of water. This will be used for the water bath.
- Fill ramekins halfway with the custard.
- Place the ramekins in a roasting pan on a tea towel or silicone oven mat.
- Carefully fill the roasting pan with the hot water halfway up the ramekins.
- Bake at 325 degrees for approximately 20 minutes until just set. Shake the rack gently to see if the custard is set.
- Cool the custard to room temperature. Place the custard into the refrigerator for at least an hour to chill completely.
- Sift the additional sugar and sprinkle on the custard.
- Carefully torch the sugar until it is caramelized.
- Allow the caramelized sugar to cool.
- Serve and enjoy!