Crème Brûlée
This is a very elegant and classic dessert for those special occasions and my brother-in-law Pat's favorite.
Ingredients
- 8 Eggs
- 3 cups Heavy Cream
- 1 cup Milk
- ¾ cup Sugar
- 1 tbsp Vanilla Extract
- 2 Vanilla Bean Pods (split & scraped)
Instructions
- Fill the bottom of a double boiler with water (do not let the insert touch the water) and heat with low flame.
- Insert Eggs, Heavy Cream, Milk, Sugar, Vanilla Extract and contents of Vanilla Bean Pods. Place over boiling water stirring often until mixture thickens about 10-12 minutes. Do not let this come to a boil - just hot for fear of cooking the eggs to a scrambled egg consistency. You really just want the pudding like mixture to coat the back of a wooden spoon.
- Pour the hot custard through a fine strainer. Then fill individual ramekins.
- Place ramekins in baking pan filled halfway up ramekins with hot water. Bake in 350℉ oven for about 35 minutes.
- Remove from oven and let sit out of water bath for 10 minutes. Refrigerate for at least 3 hours.
- When ready to serve sprinkle custards with a little fine sugar and torch to caramelize or place under hot broiler for 2-3 minutes. Let cool so sugar forms thin crust.
