Fri, 8 November 2019
ingredients:
250mls Heavy Cream
4 Egg Yolks
35g Sugar
5mls Vanilla Extract
up to 60g White Sugar for caramelized topping
method:
1. Heat cream in double boiler on low heat. Stir several times while it is heating until it is steaming, about 10 minutes.
2. In a medium-sized bowl, beat yolks and add sugar. Slowly add cream to egg mixture, then vanilla.
3. Pour into a casserole or tart dish (made of ceramic, plastic, or glass). Alternatively, pour into six individual ramekins.
4. Place them in a pan of hot water & bake uncovered at 150 degrees Celcius for 45 minutes (large bowl or tart dish), or 30 minutes (individual servings). The water will create moisture in your oven.
5. When done, the tops will be slightly browned, and the Crème Brûlée will be firm. Let cool. This can also be cooled overnight in the fridge.
6. When set and before serving, sprinkle with white sugar. Sprinkle evenly over the top, and not too heavily.
7. In your oven, place dishes under red-hot broiler for a couple of minutes until sugar caramelizes (water bath not necessary for this step). Use the topmost rack in your oven and keep the oven door slightly open. (or if you happen to have a blow torch at home, you could use that instead). The sugar will bubble and form a crust on the top, turning the dessert a dark brown.
