~~~ Crème brûlée ~~~

(photo courtesy of Dorie Greenspan)

This is a dish I have never attempted ... yet.

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Of course everyone knows that Creme Brulee is a rich, creamy dessert topped with a layer of hard caramel. It is normally served cold. The custard base is traditionally flavored with vanilla, but can also be flavored with lemon, orange, rosemary, coffee or many other fruit flavorings.
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Ingredients:
8 egg yolks

1/3 cup granulated white sugar

2 cups heavy cream

1 teaspoon pure vanilla extract

1/4 cup granulated white sugar (for the caramelized tops)

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Preheat oven to 300ºF. In a large bowl, whisk together the egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add the cream and vanilla. Continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
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Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours.

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When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving. (This recipe serves 6)

Monday we will talk CHOCOLATE Creme Brulee!

~ Chef ~