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Ingredients
- Ingredients:
- Makes one 16 oz ramekin (can be doubled)
- Adapted from All Recipes
- 3 egg yolks
- 3 tablespoons sugar, divided
- 1/4 teaspoon vanilla extract
- 1 1/4 cups heavy cream
Preparation
Step 1
Preheat oven to 350˚F.
Beat egg yolks, 2 tablespoons sugar, and vanilla in a mixing bowl until thick and creamy.
In a saucepan, heat the cream over low heat until it almost comes to boil. Pour a little of the hot cream into the egg yolk mixture and whisk. After doing so, pour the cream and yolk mixture into the rest of the cream and whisk. If foam builds up on the top, then you can skim it off with a strainer. Pour the mixture into a ramekin, then place the ramekin in a baking dish. Prepare a water bath; pour hot water in the baking dish until it comes halfway up the side of the ramekin.
Bake for about 20 minutes, or until the brûlée jiggles slightly (like jello) in the middle when shaken gently. Let the brûlées cool in the water for about 15 minutes, then put in the refrigerator to chill. Let it come to room temperature before torching.
To torch, sprinkle the tops with white sugar, and shake off the excess. With a kitchen torch, caramelize the sugar carefully, being careful not to stay in one place too long as the sugar burns easily. Serve immediately.
Move your torch in a swaying motion. Watching the sugar caramelize is pretty cool too!