Dessert - Creme Brulee

By Pascento96

Ingredients

• 4 egg yolks
• 3 T sugar
• 2 cups whipping (heavy) cream
• 1 t. vanilla
• 1/3 cup sugar

Details

Servings 4

Preparation

Step 1

Beat egg yolks with electric mixer on high speed about 5 minutes or until thick and lemon-colored. Gradually beat in 3 T. sugar. Heat cream in 2 qt saucepan over medium heat just until hot. Gradually stir at least half of the hot cream into egg yolks; stir back into hot cream in saucepan. Cook over low heat 5 to 8 minutes, stirring constantly, until mixture thickens (do not boil). Stir in vanilla. Pour custard into four Crème Brulee dishes or 6 oz ramekins. Cover and refrigerate at least 2 hours but no longer than 24 hours. Sprinkle 1/3 cup sugar over custards. Use the Chef’s Cooking Touch to melt the sugar until it forms a glaze. Serve immediately.