Classic Creme Brulee

I love this elegant dessert! I was given a kitchen torch in 2004 and instantly decided to make Creme Brulee. It turned out great the first time. As mentioned in the flan post, this is a custard much like flan but the caramelizing of the sugar is done at the end with Creme Brulee -- before serving.

 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 top)


Directions:  Preheat oven to 300 degrees. 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 and vanilla, and continue to whisk until well blended. Strain into a large bowl (through a sieve), skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place in a water bath (a roasting pan that is about 3-4 inches deep), and bake until set around the edges, but still loose in the center (about 40 to 50 minutes). Longer baking time will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Remove cups from water 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. (you can purchase at Williams Sonoma). If you do not have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Maggiano's has the best creme brulee (well, they have the best desserts ever), but this recipe is very close, in my opinion.     

Remember -- you have to be careful not to burn yourself when the creme brulee is done and you remove the water bath from oven at end of baking time -- try to carefully lift the large pan from the oven and cool the ramekins in the bath -- do not try to remove the small dishes from the hot water.  Once the water and custard is cool, transfer the ramekins to the frig -- allow to cool for several hours or overnight.  When ready to serve, use the kitchen torch to caramelize the sugar or stick the ramekins under your broiler.  After the sugar has caramelized, return the custard back to the frig for a short time to cool again.  Serve and enjoy this light wonderful dessert!