Jewell's Creme Brulee

By Lutie

There’s nothing to say I can’t have my crème and eat it too Ha ha. Being the sort of food snob I am when it comes to French food, I have a special fondness for dishes—that are decadent, inventive, and spelled with an excessive number of accent marks.
I can’t think of any dessert that fits that description better than crème brûlée. What crème brûlée lacks in chocolate it makes up for in fat, calories, and general impressiveness.

Nothing says special dessert better than "Creme Brulee'"

Ingredients

• Creme:
• 1 1/2 cups heavy whipping cream
• 2 Vanilla beans split lengthwise
• 11 Large egg yolks
• 1/3 cup sugar (bakers sugar is best)
• Brulee:
• Sugar
• Blow torch

Details

Servings 6
Preparation time 35mins
Cooking time 80mins

Preparation

Step 1

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean into a heavy saucepan set over medium-high heat and bring to a boil. Remove vanilla bean and split and add seeds and shell back to cream mixture, gently bring back to boil for only 10 seconds. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.