Classic Creme Brulée

By FASCN8G

Ingredients

• 2 cups heavy cream
• 4 egg yolks
• 1/4 cup sugar
• 1 t vanilla
• 8 t fine raw sugar or granulated sugar for caramelizing

Details

Servings 4

Preparation

Step 1

Preheat oven to 300 and have a pot of hot water ready.
In a saucepan over medium heat, combine cream and sugar, cook, stirring, until steam rises, 4-5 minutes. In a bowl, beat egg yolks and vanilla until blended. Gradually pour hot cream into yolks, stirring constantly. Strain mixture through a fine mesh sieve set over a bowl, divide among 4 7oz ramekins in pan, and add hot water to fill pan halfway up side of the ramekins. Cover loosely with foil. Bake until set, 30-35 minutes, until the centers of the custards shake gently when the pan is shifted. Remove the pan from the oven and allow the ramekins to cool slightly. Remove the ramekins from the pan, cool to room temperature, then chill thoroughly 3 hours or overnight. Just before serving, sprinkle the custards with 2 teaspoons of sugar and caramelize the topping with a kitchen torch, or place the ramekins under a broiler, 2-3 inches from the heat source for 3-4 minutes. Watch carefully.