Hazelnut Creme Brulee

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat oven to 300.
  • in a large bowl, whisk together egg yolks and 1/3 cup of sugar until the sugar has dissolved and the mixture is thick and pale yellow.
  • add cream, creamer, syrup and vanilla,and continue to whisk until well blended.
  • strain into a large bowl, skimming off any foam or bubbles.
  • divide mixture among 6 ramekins or custard cups.
  • place a paper towel in the bottom of a 9 by 13 inch baking dish so the ramekins do not slide.
  • put the ramekins on the paper towel.
  • to make a water bath pour look warm water into pan until about halfway up the side of the ramekins.
  • bake until set around edges but still a little loose in the very center (think jello), about 40 to 50 minutes.
  • remove from oven and let cool in water bath chill for at least 2 hours or up to 2 days.
  • when ready to serve, sprinkle about 2 teaspoons of superfine sugar over each custard.
  • for best results use a hand held torch to melt and lightly brown sugar.
  • rechill custard for a few minutes before serving.
  • if you do not have a torch place under a broiler until sugar melts.
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