Creme Brulee

1. 1

   Spread the brown sugar on a small plate and place uncovered in a dry spot for at least 24 hours or until sugar is quite dry.

2. 2

   Push through a fine sieve and set aside.

3. 3

   Preheat oven to 350.

4. 4

   In medium saucepan, hat the cream and vanilla bean over medium heat for apx 3 min until warm.

5. 5

   In a bowl whisk the 1/2 cup sugar with the egg yolks until well blended.

6. 6

   Whisk in the cream and then strain into 6 ramekins.

7. 7

   Put ramekins in a pan and add enough hot water to the pan to come halfway up the ramekin.

8. 8

   Bake 30 min or until set (a knife inserted in the center comes out clean).

9. 9

   The custard will still be soft - do not overcook!

10. 10

    Transfer ramekins to wire rack to cool at least 30 minute.

11. 11

    Preheat the broiler.

12. 12

    Sprinkle the dried brown sugar over the top of the ramekins.

13. 13

    Set under broiler for about 15 seconds to melt and caramelize the sugar.

14. 14

    Watch carefully to not burn or char the sugar.

15. 15

    Serve immediately.

16. 16

    From DeGusibu's French Cooking for the home.

* Per serving · 4 servings · Values may vary.

No additional tips available.