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1
Creme Brulee: Cook cream, 1 cup (250 mL) sugar (or 1/2 cup [125 mL] sugar for trial recipe) and cream cheese spread in saucepan on medium heat until cream cheese is completely melted and sauce is smooth, stirring constantly with whisk.
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2
Bring to boil, stirring constantly.
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3
Remove from heat.
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4
Whisk remaining 1 cup (250 mL) sugar (or remaining 1/2 cup [125 mL] sugar for trial recipe) and egg yolks until well blended.
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5
Slowly add cream mixture, whisking constantly until well blended.
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6
Strain mixture through fine-mesh strainer to remove any lumps.
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7
Stir in vanilla.
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8
Pour 3 oz.
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9
(85 g) egg mixture into each of 30 (4-oz [115-g]) ramekins (or into each of 15 ramekins for trial recipe).
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10
Place ramekins in hotel pan, then place hotel pan on oven rack.
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11
Add enough warm water to hotel pan to come halfway up sides of ramekins.
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12
Bake in 350 degrees F standard oven 18 to 22 min.
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13
or until centres of custards are set.
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14
Remove ramekins from hot water bath; cool.
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15
Refrigerate overnight.
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16
Topping: Sprinkle 1 tsp.
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17
(5 mL) sugar over each dessert just before serving; shake ramekin to evenly coat top of dessert.
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18
Use blow torch to melt the sugar until it bubbles and turns golden brown.
