Crème Brulee

1. 1

   Preheat oven to 325u00b0F.

2. 2

   Scald cream using a double boiler, if available.

3. 3

   Whisk eggs, sugar and vanilla in a separate bowl. Temper the eggs by

4. 4

   mixing 2 tablespoons of hot cream into the yolk mixture. Stir

5. 5

   the tempered yolks into the cream. Strain cream and evenly

6. 6

   divide the mixture between 5 broil-safe ramekins. Place

7. 7

   ramekins in a 1-inch waterbath.

8. 8

   Bake for 45 to 50 minutes,or until set. Remove ramekins from water bath

9. 9

   and cool on wire rack 10 minutes. Refrigerate a minimum of

10. 10

    one hour.

11. 11

    Just before serving, sprinkle 2 teaspoons brown sugar evenly

12. 12

    over each ramekin. Broil 3 to 4 inches from heat for 2 to 5 minutes until sugar is melted. Serve immediately.

13. 13

    Note: For a crunchy topping, use a kitchen torch to brown the topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.