Sunday, April 28, 2013
2 C heavy cream
7 egg yolks
1 teaspoon vanilla
3/4 C sugar
4 T sugar
In a pot, whisk together the egg yolks and the 3/4 C sugar. Whisk in the cream. Cook over medium heat until frothy but not boiling. Remove from heat and whisk in the vanilla.
Preheat the oven to 325 degrees. Pour the creme brulee mixture into four to six small ramekins, depending on how deep they are. Place them in a 9 x 13 pan. Put the pan on the oven rack. Pour hot water into the 9 x 13 pan at least halfway up. Bake for 20 to 30 minutes or until set. Refrigerate at least two hours.
Sprinkle the 4 T sugar over the tops of the brulees. Brown with a kitchen torch or broil carefully until desired browness on top.