OUR SIGNATURE CREME BRULEE
OUR SIGNATURE CREME BRULEE
Ingredients
- 4 cups whipping cream
- 1/2 cup sugar
- 8 large egg yolks
- 1 tbsp vanilla
- 1/3 cup granulated sugar
Directions
- Preheat oven to 300°F.
- Combine cream and 1/2 cup sugar in a large saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Remove from heat.
- Whisk together egg yolks and vanilla until well blended. Gradually whisk in hot cream mixture until blended. Do not overmix.
- Pour mixture through a fine sieve into a bowl. Divide mixture among eight 3/4 cup heatproof ramekins or custard cups.
- Line a roasting pan with a clean tea towel. Place ramekins on tea towel. Pour enough hot water into roasting pan to come halfway up sides of ramekins.
- Bake at 300ºF until a knife inserted in centre of custard comes out clean, about 60 - 65 minutes.
- Remove ramekins from roasting pan. Place ramekins on a rack; cool. Cover and refrigerate for at least 8 hours or up to 24 hours.
- Remove ramekins from refrigerator. Sprinkle about 2 tsp sugar evenly over each custard. Place ramekins on a heatproof surface. Using a small blowtorch, caramelize sugar. Stop torching just before desired degree of doneness is reached as sugar will continue to cook after flame has been removed. Alternatively, place ramekins in a metal baking pan filled with ice and water. Place baking pan under broiler; broil until sugar turns golden brown, about 3 minutes. Rearrange custards in baking pan if necessary for even browning. Watch carefully to prevent burning. Refrigerate custards, uncovered, for at least 15 minutes or up to 2 hours.
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Nutritional analysis per serving:
546 calories, 48.4 g fat, 5.1 g protein, 24.1 g carbohydrate, 0 g fibre, 54 mg sodium
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Tip: Small blowtorches for kitchen use are available in specialty kitchen stores and some hardware stores.