The Perfect Creme Brulee

1. 1

   Simmer the sugar and the heavy cream (don't boil).

2. 2

   Combine the egg yolks and the vanilla in a bowl. Whisk them together.

3. 3

   Temper the cream and the egg yolks together. Add the eggs slowly, whisking constantly so you don't cook the eggs.

4. 4

   Pour equal amounts of the egg cream mixture into 10 ramekins.

5. 5

   Put the ramekins in 2 pans and add 1 inch of water to each pan.

6. 6

   Bake at 350F for 35-40 minutes, or until they jiggle slightly in the middle.

7. 7

   Remove from the water and let cool on a wire rack.

8. 8

   Chill in the fridge overnight

9. 9

   Sugar shell:

10. 10

    Sprinkle sugar in the raw over the creme brulee; tap off the extra sugar. Use a kitchen torch to caramelize the sugar. Garnish with fresh fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.