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Ingredients Creme Brulee
9 egg yolks
3/4 cup superfine white sugar plus 6 tablespoons
1 quart heavy cream
1 vanilla bean
Preheat oven to 325 degrees. In a large bowl, cream together egg yolks and sugar with a whisk
until the mixture is pale yellow and thick.
Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle,
scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow.
Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture.
Do not add hot cream too quickly or the eggs will cook.
Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with
enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges,
about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven
and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours.
Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a torch 2 inches above surface to brown
the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.
Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee;
Copywright 2013 Tom Wasabi In Home Cooking. All rights reserved.