- 8 egg yolks
- ⅓ cup sugar, plus 1/4 cup for the brulee topping
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
1. Preheat oven to 300°F.In a large bowl, combine the egg yolks and the 1/3 cup sugar, whisk together until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended, strain into a large bowl, skimming off any foam or bubbles.
2. Divide mixture among 6 ramekins or custard cups. Place in a water bath, and bake until set around edges, but still loose in the center, about 40-50 minutes. Remove from the oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.When ready to serve, sprinkle about 2 tsp. sugar over each custard.
3. For best results, use a small hand torch to melt the sugar. If you do not have a torch, place ramekins under the broiler until sugar melts. Re-chill custards a few minutes before serving.
Classic Créme Brûleé. To import, drag image to your MacGourmet recipe box.