Creme Brulee

By Mirella

Ingredients

• 3 cups whipping cream
• 2 teaspoons vanilla
• 8 egg yolk
• 1/2 cup granulated sugar
• pinch of salt

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 F.

Heat cream with vanilla until just below a simmer.

In a mixer fitted with the whisk attachment (or with an electric mixer), whip egg yolks, vanilla sugar and salt until pale and thick. With mixer on low speed, pour hot cream into egg mixture, stopping to scrape down sides occasionally.

Strain and chill completely. Brulee mix can be made up to 2 days in advance.

Place 6 ramekins in a pan with at least an 1 1/2-inch lip. Open oven door and place pan on door. Give brulee mix a stir and pour into cups. Pour boiling water around cups to come up halfway to the ramekins.

Bake brulees for 45-55 minutes, until they no longer jiggle when tapped. Remove from water bath and chill for at least 3 hours before serving.

To serve, heat oven on broil. Sprinkle tops of custards with vanilla sugar and broil for 1 minute or use a butane kitchen torch.