Crème Brûlée

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This was a fun project as it's one of my all-time favorite desserts and it turned out really well! That being said, you do need to have a torch in order to make this (I bought a mini one from Sur la Table). This is not only a wonderful treat but a great way to surprise and delight your guests. 

Serves 6

INGREDIENTS:

  • 1 quart heavy cream
  • 2 tsp. vanilla extract
  • Β½ cup sugar
  • 6 large egg yolks
  • 2 quarts hot water
  • Β½ cup sugar

DIRECTIONS: 

1. Preheat the oven to 325 degrees F.

2. In a medium saucepan, combine heavy cream, and vanilla. Stir constantly over medium heat, for about 7-8 minutes until mixture starts to bubble, close to a simmer.

3. Remove saucepan from heat. Cover and let set for 15 minutes. (Wait until cream has cooled before starting step 4). 

4. In a medium bowl, whisk together Β½ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually until all is combined.

5. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

6. Bake at 325 degrees F, just until the creme brΓ»lΓ©e is set, but still trembling in the center. Bake approximately 40 to 45 minutes.

7. Remove the ramekins from pan and refrigerate for at least 2 hours and up to 3 days.

8. Remove the creme brΓ»lΓ©e from the refrigerator for at least 30 minutes prior to browning the sugar on top.

9. Divide the remaining Β½ cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy and browned top. The Creme BrΓ»lΓ©e needs to sit at least 5 minutes before serving.