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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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An amazingly easy creme brûlée recipe... awesome and delicious! *Make the custard at least a day ahead for best results* Ingredients:
1 quart heavy whipping cream |
1 whole vanilla bean, stripped |
1 cup vanilla sugar (white sugar is fine too) |
6 large egg yolks |
Directions:
1. Preheat oven to 325 degrees
2. On medium heat, boil 1 quart of heavy whipping cream along with vanilla beans (strip beans out and put entire stalk in the cream) Bring to a boil and then remove from heat, cover and set aside for 15 minutes.
3. Seperate eggs (reserve egg whites for another recipe or discard)
4. In a medium mixing bowl, mix egg yolks and 1/2 cup of sugar
5. Stir cream mixture in with the eggs, a little at a time, until blended well
6. Pour mixture into six ramikins and place them in a large roasting pan
7. Pour hot water into pan, making sure that it does not get into the ramikins, until the water is half way up on each ramikin
8. Bake custards in water bath for 45 to 60 minutes, or until set (edges are a little brown and solid while center wiggles like jello)
9. Remove raminkins from water bath, let cool to room temperature and put in the refridgerator overnight or up to two days.
10. Before serving, spread remaining 1/2 cup of sugar evenly over each custard
11. With a kitchen torch, burn the sugar until it is carmelized and hard
12. (If you do not have a kitchen torch, you can place all of the raminkins back in a water bath (this time with ice water to keep the custards cooker) put them in the broiler for about five to ten minutes, keep checking them.. the sugar will bubbly...
13. serve and enjoy! :)
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