Creme Brûlée

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Egg yolks, large

• Baking & Spices

  • 1 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 qt Heavy cream

• Liquids

  • 2 qt Water, HOT

Found on chef-in-training.stfi.re

Description

Ingredients

• 1 quart heavy cream
• 2 tsp. vanilla extract
• ½ cup sugar
• 6 large egg yolks
• 2 quarts hot water
• ½ cup sugar

Directions

• Preheat the oven to 325 degrees F.
• In a medium saucepan, combine heavy cream, and vanilla. Stir constantly over medium heat, for about 7-8 minutes until mixture starts to bubble, close to a simmer.
• Remove saucepan from heat. Cover and let set 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 until all is combined.
• Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
• Bake at 325 degrees F, just until the creme brulee is set, but still trembling in the center. Bake approximately 40 to 45 minutes.
• Remove the ramekins from pan and refrigerate for at least 2 hours and up to 3 days.
• Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
• Divide the remaining ½ cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy and browned top. The Creme Brûlée needs to sit at least 5 minutes before serving.