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Connie's Crème Brûlée

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Course: Dessert
Cuisine: French
Ingredients Method

Ingredients
  

  • 6 egg yolks, room temperature
  • 1 cup sugar
  • 1 ½ tsp. vanilla
  • 3 cups heavy organic whipping cream

Method
 

  1. Preheat oven to 300
  2. Heat cream on low until bubbles appear around the edge; don’t boil
  3. Whisk eggs until pale in color and light & fluffy or use a hand or stand mixer
  4. Gradually add in sugar & vanilla
  5. Add the cream a little at time, whisking constantly
Getting the Crème Brûlée in the oven can be a bit tricky
  1. Heat water in kettle (not boiling)
  2. Place 6 ramekins on thin tea towel in roasting pan
  3. Pour crème mixture evenly into ramekins
  4. CAREFULLY add hot water to the pan without spilling onto the ramekins
  5. Bake until edges are set and center barely wobbles; approximately 45-50 minutes
  6. Gently remove from oven; avoid spilling water onto ramekins
  7. Using a flexible spatula, remove each ramekin and set on wire rack to cool
  8. Let cool to room temperature and then refrigerate for at least 3 hours or overnight
Now the Fun Part - Brûlée (To Burn in French)
  1. Evenly layer approximately 1 tbsp of fine granulated sugar onto the tops
  2. Using a culinary torch, hold the flame until it just touches the surface. Start at the center and work out toward the edges.