Crème Brûlée

This is a very elegant and classic dessert for those special occasions and my brother-in-law Pat's favorite.

Prep Time 10

Cook Time 50

Resting & Refrigerating Time 3 10

Total Time 4 10

Course Dessert

Servings 8

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.

Keyword Creme Brulee