Hazelnut Creme Brulee

1. 1

   preheat oven to 300.

2. 2

   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.

3. 3

   add cream, creamer, syrup and vanilla,and continue to whisk until well blended.

4. 4

   strain into a large bowl, skimming off any foam or bubbles.

5. 5

   divide mixture among 6 ramekins or custard cups.

6. 6

   place a paper towel in the bottom of a 9 by 13 inch baking dish so the ramekins do not slide.

7. 7

   put the ramekins on the paper towel.

8. 8

   to make a water bath pour look warm water into pan until about halfway up the side of the ramekins.

9. 9

   bake until set around edges but still a little loose in the very center (think jello), about 40 to 50 minutes.

10. 10

    remove from oven and let cool in water bath chill for at least 2 hours or up to 2 days.

11. 11

    when ready to serve, sprinkle about 2 teaspoons of superfine sugar over each custard.

12. 12

    for best results use a hand held torch to melt and lightly brown sugar.

13. 13

    rechill custard for a few minutes before serving.

14. 14

    if you do not have a torch place under a broiler until sugar melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.