Creme Brulee

2 cups heavy cream

8 large egg yolks or 3 large eggs (I used 3 eggs)

1/2 cup sugar

3/4 tsp vanilla

Heat cream almost to a simmer.  While cream is heating, in a medium bowl, stir eggs and sugar with a wooden spoon just until blended.  Gradually stir in heated cream.  Strain through a fine-mesh sieve into a bowl or large measure with a pouring lip.  Stir in 3/4 tsp vanilla.  

Pour into six to eight, 4-6 oz custard cups or ramekins and place in a water bath.  Set the pan in the oven and set the oven temperature at 250 F.  Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 1 to 1 1/2 hours.  Remove the custards from the water bath and let cool to room temperature.  Cover each one tightly with plastic wrap and refrigerate for at least 8 hours or up to 2 days.  Shortly before serving, gently blot any liquid that has formed on the surface with paper towels, sprinkle sugar over the top, and carmelize with a kitchen torch.  This can be served without the carmelization on top and is just as good that way.

Recipe taken from The Joy of Cooking cookbook.

January 2011 - Eilyn's house