Crème Brûlée
Yield: 4 servings
I don’t have much a sweet tooth but I am sucker for traditional crème brûlée.
- 6 egg yolks
- ¼ cup granulated sugar
- 1 ½ cups whipping (35%) cream
- 1 tsp. pure vanilla extract
- 6 tsp. granulated sugar
Preheat the oven to 300°F.
In a medium-size bowl, whisk the egg yolks with the sugar until the sugar is dissolved. Add the cream and vanilla in a stream, whisking continuously.
Strain the mixture through a fine-mesh sieve and then divide it evenly between four ramekins. Blot away any bubbles with a piece of paper towel. Place the ramekins in a roasting pan with sides higher than the ramekins. Pour enough boiling water into the pan to come about halfway up the ramekins. Place the pan in the oven and cook for about 40 minutes, until the crème brûlées are set around the edges but still slightly wobbly in the centre.
Remove the pan from the oven and let the ramekins sit in the water for another 10 minutes. Chill, uncovered, in the refrigerator for at least 2 hours. (Crème brûlées that have not been caramelized can be refrigerated for up to 3 days.)
When you’re ready to eat them, sprinkle each ramekin with 1 ½ tsp sugar and caramelize using a kitchen blowtorch. (Or set them under a hot broiler for about five minutes.) Serve immediately.