Creme Brulee

By ivybliss

Ingredients

• 2 cups heavy cream
• 1/4 cup plus 4 tablespoons sugar
• pinch of salt
• 3 egg yolks
• 1 teaspoon vanilla extract

Preparation

Step 1

Line the bottom of the baking pan with a damp towel before adding the ramekins and boiling water.

Preheat oven to 300 F and have a pot of boiling water ready.

In a saucepan over medium heat, combine cream, sugar and salt, and cook, stirring occasionally, until steam rises, 4-5 minutes.

In a bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until blended. Strain mixture through a fine mesh sieve set over a bowl, and divide mixture among four 6 oz. ramekins. Place ramekins in a baking pan and add boiling water to fill pan halfway up sides of ramekins. Cover loosely with foil, and bake until custard is just set, 25-30 minutes. Chill 2-3 hours.

Sprinkle 1 tablespoon sugar evenly over each custard. With a kitchen torch, move the flame continuously in small circular motions just above the surface until the sugar is evenly melted bubbly and browned.