Creme Brulee

Crème Brulee

Serves 6

Preheat oven to 300 degrees

In a small bowl, whisk together:            8 egg yolks

1/3 c. white sugar

Whisk until sugar has dissolved and mixture is thick and pale yellow.

Add:                  2 c. heavy cream

1 tsp. pure vanilla

Continue to whisk until it is well blended.  Strain into a large bowl, skimming off any foam or bubbles.  Divide mixture into 6 ramekins.  Place them in a deep pan on the center rack of the oven.  Carefully fill pan with warm water until the level reaches ½ way up the sides of the ramekins.  Bake until set around edges, but still loose in the center.

Approximately 40-50 minutes.  Longer baking time will be required for larger/deeper ramekins.  Remove from oven and leave in the water bath until cooled.  Remove ramekins from water bath and chill at least 2 hours or up to 2 days.  When ready to serve, sprinkle with Brulee sugar and melt with a torch. (or you can put under the broiler, but watch VERY closely)