Creme Brule Recipe

Creme Brule
As our Grandma Julie always said "Since Dessert is the best part of the meal, you should have it first." So we are doing a dessert recipe for our first recipe. This item is a crowd favorite at my house. It is a wonderful blend of sweet heavy cream blended with luscious egg yolks. This custard and presentation will send your taste buds in a lactose coma.

2 cups heavy cream
1/4 cup sugar
3 egg yolks
1 tsp of pure vanilla
pinch of salt
4 Tbs. of super fine sugar
5 cups boiling water

Equipment needed:
saucepan
spoon
ladle
4 6 oz. ceramic ramekins
baking pan
kitchen towel
kitchen torch

Method:

Preheat oven to 300 degrees F

In a saucepan heat the cream, regular sugar and pinch of salt over low to medium heat. Stir occasionally until you see steam rising off the cream. This should take 4 to 5 minutes.

In a bowl mix the egg yolks and vanilla and whisk till smooth. Now you need to temper the hot cream into your yolks. Ladle small amounts of the cream mixture into the egg mixture, mixing well. Do this slowly, since rushing this process will cause your eggs to scramble. Do this process until all the cream mixture is in the egg mixture. Divide your mix into the ramekins.

Place the towel in your baking pan. Place the ramekins in the pan. Place the pan on the rack in the oven. Pour boiling water into the pan till it is halfway up the ramekins.
Bake till custard sets in about 25 minutes.
Chill for 3 hours or overnight.

Sprinkle 1 Tbl of superfine sugar over each ramekin. Using the kitchen torch, move the flame around the sugar until it heats up and melts, bubbles and browns. Do not worry if some areas get darker than other areas.

Now take a spoon and crack open that harden sugar package and enjoy the heavenly delight behind it.