Classic Creme Brulee

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Egg yolks, large

• Baking & Spices

  • 1 Vanilla bean
  • 1 cup Vanilla sugar

• Dairy

  • 1 qt Heavy cream

• Liquids

  • 2 qt Water, HOT

Found on girlandthekitchen.com

Description

Ingredients

• 1 quart heavy cream
• 1 vanilla bean, split and scraped (Or 2 TBSPvanilla paste)
• 1 cup vanilla sugar, divided
• 6 large egg yolks
• 2 quarts hot water

Directions

• Preheat the oven to 325 degrees F.
• Place the cream, vanilla bean and its caviar (OR VANILLA PASTE) into a medium saucepan set over medium-high heat and bring to a boil.
• Remove from the heat, cover and allow to sit for 15 minutes.
• In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in color.
• Add the cream a little at a time, stirring continually.
• Pour the liquid into 8 (7 to 8-ounce) ramekins.
• Place the ramekins into a large cake pan or roasting pan and place on the oven rack.
• Pour enough hot water into the pan to come halfway up the sides of the ramekins. Careful not to get any water in the ramekins!
• Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
• Remove the ramekins from the roasting pan and refrigerate for at least 6 hours and up to 3 days.
• Divide the remaining ½ cup vanilla sugar equally among the 6 dishes and spread evenly on top.
• Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.