Prep 30 mins
Cook 5 hrs
Creme brulee was the first dish that I tweaked and tweaked until now I consider the recipe my own. My husband says I now make creme brulee in my sleep! For serving suggestions, my favorite accompaniment is a tablespoon of raspberry preserves on top.
- 2 cups heavy cream (NOT whipping cream)
- 8 egg yolks
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 10 -12 teaspoons sugar, for caramelizing
- Preheat oven to 250 degrees. Heat cream until almost at a simmer, stirring every minute at the end to prevent "skin" from forming on the top.
- Whisk egg yolks and sugar in bowl. Stir in cream.
- Strain through mesh sieve into bowl with pouring tip (or if you only have a plastic strainer, pulse blend either with immersion blender or in regular blender).
- Stir in vanilla. Pour into 5-6 ramekins, 6 ounces each. Place ramekins in a 13 x 9 glass pan and pour water into pan until the water level is about 1/2 to 3/4 of the way up the ramekins.
- Bake until custards are just set, about 1 hour and 15 minutes.
- Remove custards from the water bath (with gloves). Let stand 15 minutes at room temperature, cover with plastic wrap, making sure plastic touches the custard. Refrigerate 3 hours, or overnight.
- Before serving, blot liquid with paper towels. Sprinkle about 2 teaspoons of sugar on top of each custard. Using kitchen torch (or other standard butane torch that you are able to use safely), slowly caramelize the surface of the creme brulee, being careful to keep the flame several inches away and never directly firing the ramekins.
- Serve at once.