Creme Brulee recipe from Clinkerdaggers restaurant in Spokane, WA
- 1 quart heavy whipping cream
- 6 egg yolks
- 1/2 cup sugar,plus super-fine sugar to top creme <-- Use vanilla sugar if you can find it!
- 1 tablespoon vanilla extract (use vanilla bean, split and scraped if you have it)
Preheat the oven to 325 degrees.
Beat the yolks and sugar together until thick and color begins to lighten (about 3 min).
Heat the cream over medium heat until boiling, then set aside off heat to cool 15 minutes.
Gradually beat the cream into the yolks.
Stir in the vanilla and pour into 6 ramekans/custard cups.
Place the cups in a large baking pan that has 1/2" (about halfway up sides of cups) of hot water in the bottom. Bake until set-- but still trembling in middle-- about 40-45min.
Remove cups from pan and refrigerate at least 2 hours or 1 day.
Sprinkle each one with about 2 tsp sugar.
Use a butane torch to melt and brown the sugar to form a crisp top.
Chill again for a bit before serving.