Classic Creme Brulee

My daughter Holland has wanted to try making Creme Brulee. While I enjoy baking, I always thought it was something that took more time and patience (and possibly talent) than I had, so I had never tried. A friend of mine lent her a recipe book and blow torch, so this weekend, she gave it a shot. Early Sunday she mixed up and baked the custard. We let it cool and kept it in the fridge, then after dinner, together we torched it. It was delicious, and quite easy. I think we are all hooked!

Classic Creme Brulee

8 egg yolks

1/3 c granulated white sugar

2 cups heavy cream

1 teaspoon pure vanilla extract

1/4 c granulated white sugar (for the carmelized tops)

Preheat oven to 300 degrees. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is think and pale yellow. Add cream and vanilla and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 40-50 minutes. Longer baking time will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 tsp. of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving. Serves 6.

*We used small ramekins and found 2 tsp. to make the sugar a little too thick, so we went with just enough to really give a thin coating. It was perfect!