Creme Brulee

Creme Brulee

cremebruleeCrème Brulée

One of Jackies 5 classic recipes, it’s hard to believe that these very few ingredients make this well known favorite dessert.

INGREDIENTS:

  • 8 egg yolks
  • 1/3 cup granulated white sugar
  • 2 cups heavy cream
  • pinch salt
  • 1 tsp pure vanilla extract
  • ¼ cup granulated white sugar (for the caramelized tops)



Preparation:

Preheat oven to 300° F.

In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream, salt and vanilla, and contiue to shisk until well blended.  Strain into a large bowl, skimming off any foam or bubbles.

Divided 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 frm water bath and chill for at least 2 hours, or up to 2 days. 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.

Serves 6

 

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Looking forward to sharing with you. 

Jackie