My husband just got a creme brulee torch as a gift...so naturally I had to make creme brulee! It's yummy!
1 cup heavy cream
2 tablespoons plus 1/3 cup sugar
3 egg yolks
1/2 teaspoon vanilla
Preheat oven to 300 F. Prepare some boiling water.
In a saucepan over medium heat, combine heavy cream and 2 tablespoons sugar. Cook, stirring occasionally until small bubbles/foam appear around the edge of pan. Set aside.
In a bowl beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a large pyrex (2 cup+) measuring cup. Divide among 4 4-oz ramekins.
Arrange ramekins in an 8x8 baking dish and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover loosely with aluminum foil. Bake until custard is just set, about 25 minutes. Chill 2-3 hours.
Sprinkle remaining sugar evenly over top of cooled custards. With the creme brulee torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately.
1 cup heavy cream
2 tablespoons plus 1/3 cup sugar
3 egg yolks
1/2 teaspoon vanilla
Preheat oven to 300 F. Prepare some boiling water.
In a saucepan over medium heat, combine heavy cream and 2 tablespoons sugar. Cook, stirring occasionally until small bubbles/foam appear around the edge of pan. Set aside.
In a bowl beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a large pyrex (2 cup+) measuring cup. Divide among 4 4-oz ramekins.
Arrange ramekins in an 8x8 baking dish and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover loosely with aluminum foil. Bake until custard is just set, about 25 minutes. Chill 2-3 hours.
Sprinkle remaining sugar evenly over top of cooled custards. With the creme brulee torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately.
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