Makes 6 Individual Servings
Ingredients
- 16 oz fresh heavy cream
- ⅓ cup sugar
- 5 egg yolks
- pinch of salt
- 1½ tsp vanilla
- ½ cup sugar (for topping)
Special Equipment
How-to
-
Preheat the oven to 350º
-
Place the cream into a medium saucepan set over medium-high heat and bring to a boil
-
In a medium bowl, whisk together ⅓ 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 of the cream is incorporated
-
Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins
-
Bake just until the creme brulee is set, approximately 20 to 25 minutes
-
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days
-
Divide the remaining ½ cup sugar equally among the 6 dishes and spread evenly on top
-
Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving
Sweet
305 Shrewsbury Street
Worcester, MA 01604
508-373-2248
Print Recipe
