Monday, July 13, 2009

classic crème brulee

I have made creme brulee nearly a hundred times. This is a fantastic reipe!

6 egg yolks
1/4 c. sugar
1 1/2 c. heavy cream
3/4 tsp. pure vanilla extract
6 tsp. sugar (for caramelizing tops)

Garnish: berries and mint leaves (usually put on top)

Preheat oven to 300 degrees. In a medium bowl, whisk egg yolks and sugar together until the sugar is dissolved and egg yolk mixture is thick and light in color. Add cream and vanilla extract and whisk until blended. Strain the mixture into a large bowl skimming off any foam or bubbles. Place wire rack in pan and fill pan just under halfway with water. Place the ramekin cups into the wire rack and pour mixture evenly into the cups (water should cover half of cups). Bake creme brulee until the edges are set, but still slightly loose in center, around 50-55 minutes. Remove the pan from oven and let sit on wire rack and chill at least 2 hours.
Before serving, place the ramekins back into the wire rack and pan; sprinkle 1 1/2 tsp. of sugar on top of each. Place the pan no more than 5 inches under the oven *broiler* until the sugar melts (in as little as 2 minutes). Remove pan promptly from the oven and cool. Re-chill the creme brulee for a few minutes, if desired.

*Or use a small hand-held kitchen torch to melt the sugar topping.

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