Creme' Brulee'

Creme’ Brulee’

This is the easiest recipe! You can’t go wrong with serving this dessert, it’s an all-time classic! I serve it with a dallop of whip cream and sliced strawberries or other fresh fruit.

6 large egg yolks, chilled
6 Tablespoons sugar
1 1/2 cups whipping cream, chilled
1 teaspoon vanilla, or 1 vanilla bean, seeds scraped
sugar

Adjust oven rack to center position and heat to 275°. Butter 6- 1/2 cup
ramekins and set in a glass baking pan.

Whisk yolks in a medium bowl until slightly thickened. Add sugar; whisk
until dissolved. Add vanilla or vanilla seeds; whisk. Pour in cream and
whisk. Pour into ramekins.

Pour warm water into baking pan surrounding the ramekins till half way up
the sides. Bake uncovered until custards are just barely set, about 45
minutes or till yellow golden on top.

Remove pan from oven, leaving ramekins in hot water. Cool to room
temperature. Cover each with plastic wrap and refridgerate until chilled, at
least 2 hours.

Uncover and sprinkle a layer of sugar on each custard, shake off excess.
With a torch or place under broiler, carmelize sugar till crackly. Serve
with whipped cream and fresh fruit.