Creme Brulee

Traditional creme brulee custards with caramelized sugar topping. This large recipe feeds 8.

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Ingredients:

• 14 cups chilled cream
• 2/3 cup granulated sugar
• 1 vanilla bean, cut length wise
• 12 large egg yolks
• 12 Tbsp turbinado or granulated sugar for topping

Method

Preheat oven to 300 degrees. Combine 2 cups of cream and sugar in small saucepan. With a knife, scrape seeds of vanilla into saucepan, and add bean. Set stove to medium, heat cream to a low boil, then turn off and let it sit for 15 minutes to infuse flavor. Meanwhile, place kitchen towel inside a large baking dish or roasting pan and arrange 8 4-5 ounce ramekins on towel. Bring kettle of water to boil. After cream has steeped, stir in 2 remaining cups of cream and mix well. Add egg yolks, but first whisk the yolks well. Then strain the mixture and scoop of froth with a tablespoon. Pour the boiling water between ramekins until half way up the sides. Then pour the creme mixture in ramekins gently. Place in oven for 43 minutes. After baked thoroughly, let dishes cool overnight in fridge. Take ramekins out of fridge and add 1 1/2 tablespoons of turbinado sugar (or table sugar) and use torch to caramelize sugar.

Notes: You may add blueberries, raspberries, mint, chocolate, or coffee for flavor.

Number of servings: 8

Submitted By: Mortemore
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