- 4-6 ramekins and baking pan
- 4 cups Heavy Creme
- 1 tspVanilla
- 6 Egg Yolks
- 1/2 cup Granulated Sugar
- Water (used during baking process as a double boiler)
- Salt (pinch)
- Cooking Torch
- Misc Amount Granulated Sugar for Glazing
- Strawberries or Raspberries for Garnish (if desired)
- Preheat oven to 300 and start water on the stove top (water used to double boil during baking)
- Add yolks, sugar and vanilla to bowl and whisk until mixture is a pale yellow. Whisk gently, you do not want bubbles.
- Heat cream on the stove. IMPORTANT - remove just before boiling point!
- Once creme is hot (just before boiling boiling point) SLOWLY add to mixture. If creme is added too fast it will scramble the eggs. Constantly mix as creme is being added. After mixed add salt.
- Place ramekins in a large baking pan (to double boil). Evenly pour in brulee into the ramekins. Note - be sure to evenly fill each ramekin to insure all are cooked the same.
- Place pan carefully into the oven then pour heated water in the dish. Fill so that the water comes approximately half way up the ramekins.
- Bake for 45min then test by gently shaking, you want them just set. If not set at 45 continue to check every 5min.
- Once set, remove from the oven and the water. Cool at room temp for 30min then place in fridge for 2-3hrs.
- Once removed from fridge lightly cover the top of each brulee with sugar then use kitchen torch to glaze.
- Wait 5min to serve to allow glaze to cool.