CRÈME BRÛLÉE
Serves 8
3 cups heavy cream 6 tablespoons sugar 6 egg yolks 2 teaspoons vanilla ½ cup brown sugar
Preheat oven to 300 degrees and place 8 4-ounce ramekins on a baking pan .
Heat the cream over boiling water and stir in the sugar .
Beat the egg yolks until light . Add a small amount of hot cream to the beaten eggs and stir to temper . Then slowly pour the remaining cream over the eggs . Stir vigorously — do not whisk . Stir in the vanilla and strain the mixture into the ramekins .
Add about ½ inch of water to the baking pan and bake until a knife inserted in the center comes out clean , depending on the size of the ramekins , up to 30 minutes . Do not overbake ; the custard will continue to cook from retained heat when removed from the oven .
Chill ( unless serving warm ). Before serving , cover the surface of each custard with brown sugar . Place the ramekins on ice in a large baking pan and place under the broiler until the sugar is browned and melted . Serve immediately , or chill again and serve .
NOTE : You can also use a torch to brown the sugar .
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