The Roof Restaurant Creme Brulee

1. 1

   Preheat oven to 300 degrees F. In a sturdy medium saucepan, heat cream until it just comes to a boil. Meanwhile, in a medium bowl, whisk egg yolks, 1/4 cup sugar, and vanilla until combined. Gradually whisk warm cream into egg yolk mixture.

2. 2

   In a small saucepan, melt and burn 1/2 cup sugar until it is a light caramel color. Gradually whisk sugar into the cream and egg mixture until well blended.

3. 3

   Place ten 2-ounce ramekins in a 9 x 13-inch baking pan. Divide cream mixture evenly among the ramekins. Place baking pan into oven and pour hot water into baking pan until it is about 1/4 inch deep.

4. 4

   Bake for 30 - 40 minutes (until the centers appear set when gently shaken). Remove ramekins from water, cool, and chill.

5. 5

   To serve, sprinkle the extra 1/4 cup sugar evenly over the top of the custards. Burn the sugar using a blow torch until caramel brown.

6. 6

   Garnish with fresh berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.