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Creme
Brulee |
2 cups heavy cream
4 egg yolks
1/4 cup white sugar
1 teaspoon vanilla extract
About a quarter
cup of Raw sugar or Turbinado sugar for the topping.
Blow torch or kitchen torch
Preheat oven to 300¼ and have a pot of boiling water ready for the
water bath.
In a saucepan over medium heat, combine cream and the 1/4 cup white
sugar; cook, stirring, until steam rises, 4-5 minutes.
In a bowl, beat yolks and vanilla until blended. Gradually pour
hot cream into yolks, stirring constantly. Strain mixture; divide
among four 7-oz. ramekins.
Line a 3” deep baking pan with a kitchen towel, place ramekins
in pan, and add boiling water to fill pan halfway up sides of ramekins;
cover loosely with foil. Bake until set, 30-35 minutes.
Cool to room temperature, then refrigerate 2-3 hours. Sprinkle 2
teaspoons of the raw/Turbinado sugar over the surface of each cup.
With a kitchen torch, move flame continuously in small circles around
surface until sugar melts and lightly browns. Serves 4.
-Kate
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