Créme Brulee
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This is essentially an extremely easy recipe, but there is no better way to end a meal than with this tasty recipe.
This dessert is actually French in origin, but can now be found across Italy. The crisp sugar topping can be made with either a kitchen torch, or the oven broiler.
INGREDIENTS
1 cup heavy cream
2/3 cup milk
7 egg yolks
1/2 vanilla bean or 1 teaspoon vanilla extract
1/2 cup sugar, with extra for the toppingPreheat the oven to 250 degrees.
Bring the cream and milk to a boil with the vanilla bean. Remove from the heat and let cool for 5 minutes.
In a bowl, beat together the egg yolks and sugar. Begin to add some of the milk mixture into the bowl, mixing well. Continue until all the milk has been combined with the egg mixture. Pour this mixture through a fine strainer, and into 4 individual ramekin dishes.
Place these dishes carefully on a baking sheet, and place in the oven. Bake for about 50 minutes until almost firm. Cool to room temperature, and then refrigerate for at least 2 hours. Sprinkle some additional sugar on top, and either broil or use a kitchen torch to caramelize the sugar. Serve.
Makes 4 servings
NOTE - The surface will crisp up as the sugar cools.