Desserts - Creme Brulee (Jennifer St John)

By chlovett10

Ingredients

• 6 egg yolks
• 1/2 cup sugar
• 3 cups heavy cream
• 1 vanilla bean, split lengthwise, pods scraped
• 6 Tablespoons sugar

Details

Servings 6

Preparation

Step 1

Heat oven to 350 degrees. Scrape vanilla pods and drop the beans into pot with cream. Bring to boil but do not let it overflow the pan. Whisk ½ cup of sugar and egg yolks together by hand until eggs are thick and pale and drop in a thick ribbon.
Once the cream boils, temper the egg mixture by pouring a bit of the hot cream into the egg mixture and whisking—don’t pour the cream all at once; it will scramble the eggs—and then pour in the remainder, careful to keep whisking.
Pour the anglaise mixture through a sieve to catch the vanilla beans and any congealed eggs.
Pour into ramekins ¾ full. Place ramekins into a bain mairie (water bath) and bake for 35-45 minutes until the custards are set, but still jiggling in the middle. Refrigerate overnight but at least 9 hours. Sprinkle 1 tablespoon sugar into each ramekin nd torch with kitchen blowtorch until the sugar melts and caramelizes to form a hard crust.