- 6 egg yolks
- 4 tablespoons white sugar
- 2 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons mixed white & brown sugar
- 4-6 ramekins
1. Preheat oven to 350 degrees. Beat egg yolks, 4 tablespoons sugar, & vanilla in a mixing bowl until thick & creamy.
2. Pour cream into a saucepan & stir over low heat until it almost comes to a boil.
Remove the cream from heat immediately.
3. Pour 1/3 of the hot cream into the egg mixture and mix briskly. Then pour the cream/yolk mixture into the hot cream & whisk. There will be a lot of foam on the top, skim this off with a spoon or strainer & throw away.
4. Place ramekins into a large cake or roasting pan. Pour enough hot water into the pan to come halfway up the side of the ramekins.
5. Pour the hot liquid into 4-6 ramekins.
6. Bake just until the creme brulee is set, but still trembling in the center, approximately 30-45 minutes. Remove the ramekins from the roasting pan let sit for 10-15 minutes, then refrigerate for at least 3 hours & up to 3 days.
7. Remove the creme brulee from the refrigerator for at least 15-20 minutes prior to browning the sugar. Sprinkle the brown/white sugar mixture evenly in each ramekin.
8. Using a torch, melt the sugar & form a crispy top. Allow the creme brulee to sit for 2-3 minutes before serving. Always serve right after sugar is torched, do not brown sugar servings that are staying in the refrigerator.
PLATE FINISHED PRODUCT
9. Top creme brulee with berries & mint leaf.
STORY BEHIND THE DISH
Creme Brulee has always been one of my favorite desserts. As a kid I asked for a creme brulee set for my birthday & I have been making it ever since. There are many different creme brulee recipes & techniques, I find this recipe easy & delicious!
If you have a vanilla bean you can use replace the vanilla extract. You can also top the creme brulee with raspberries, blackberries, coco powder, or whipped cream.