CREME BRULEE

serves 6

This simple creation is the favorite dessert of many. The contrast of the silky creme with the crisp caramelized topping is pure delight!

8 egg yolks

1/3 cup granulated sugar

2 cups heavy cream

1 t pure vanilla extract

1/4 cup granulated sugar (for the caramelized tops)

Preheat oven to 300 degrees. In a large bowl, whisk together the egg yolks, and sugar until the sugar is dissolved and the mixture thickens somewhat- a couple minutes or so.

Add the cream,and vanilla and continue to whisk until well blended. Using a fine strainer or chinois  strain  into another bowl- preferably one with a pour spout. You want to skim off any foam or bubbles.

Divide the mixture among 6 small ramekins or custard cups.

Make a water bath by placing a paper towel in the bottom of a baking dish with at least 2 inch sides. This prevents the ramekins from moving around. Carefully pour warm water until the level reaches halfway up the sides of the ramekins.

Bake until set around the edges, about 40-50 minutes. Remove from the oven and leave the cups in the water bath until cooled and then chill in the fridge for at least 2 hours or up to 2 days.

To make the topping, sprinkle about 1-2 t of sugar over each custard until it is totally covered. For best results use a hand held small  kitchen torch to melt the sugar and it starts to bubble and caramelize. Be careful not to touch- as melted sugar gets very hot. If you don’t have a torch you can do it under the broiler- 2 at a time for quality control reasons.

Re-chill the cups for 5 minutes or so before serving.          Marcia's Kitchen Home