Creme Brûlée

Creme Brulee

Everyone loves this rich, creamy French Custard!

Serves 4

2 cups heavy cream

1/4 cup sugar

pinch sal

3 egg yolks

1 tsp pure vanilla extract

4 TB sugar

1.     Preheat oven to 300 and line the bottom of a large baking pan with a damp kitchen cloth.

2.     Bring a large pot of water to boil.  combine cream, 1/4 cup sugar and salt in a saucepan over medium heat.  Cook, stirring occasionally, until steam rises, about 5 minutes.

3.     Combine egg yolks and vanilla in a bowl and beat with a fork; stir until smooth.  Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated.  Pour mixture into four 6-ounce ramekins.

4.     Place ramekins on towel in baking dish, and place dish on oven rack.  Pour boiling water into dish to halfway up the sides of the ramekins.  Cover whole pan loosely with foil.

5.     Bake until custard is just set, about 30 minutes.  let custards cool to room temperature, then cover and refrigerate 4 to 6 hours.

6.     Before serving, sprinkle 1 TB sugar over each custard and let come to room temperature while the broiler preheats.  Cook under broiler until custard tops are golden brown, about 2 minutes.