This is one of THE BEST Creme Brûlées I have ever had! Melt in your mouth delicious!
- 1 quart heavy cream
- 2 tsp. vanilla extract
- ½ cup sugar
- 6 large egg yolks
- 2 quarts hot water
- ½ cup sugar
- 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.
Recipe by Chef in Training at https://www.chef-in-training.com/creme-brulee/
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