Crème Brulee - Makes 8 six oz. portions.
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- 10 egg yolks
- 1 quart heavy cream
- 1 cup sugar
- 1 Tbsp. vanilla extract
- Sugar in the Raw
- Method
- Preheat oven to 325°.
- Combine the egg, cream, sugar and vanilla in a mixing bowl and mix well.
- Pour the batter into shallow dishes or 6 oz. ramekins.
- Bake in a water bath 35 minutes or until the sides have firmed up and the center is still soft.
- Cool, uncovered, to room temperature.
- Refrigerate until needed.
- Cover the top with Sugar in the Raw and caramelize with a torch or in a salamander.
- Allow sugar to cool and serve.
