CREME BRULEE
Steps:
- In a saucepan over low heat, combine cream, vanilla bean and salt and simmer for 5 minutes. Remove vanilla bean.
- In large bowl, combine egg yolks and granulated sugar. Pour in hot cream and stir mixture gently to combine. Strain custard into a pitcher and skim off any bubbles.
- Preheat oven to 300 degrees.
- Place 8 three-quarter-cup ramekins or ceramic custard cups in roasting pan. Pour custard into ramekins, filling to the rim. Place roasting pan in oven and carefully pour warm water into pan until it reaches halfway up sides of ramekins. Cover pan loosely with foil and bake 1 hour and 15 minutes. Remove ramekins from water bath and cool. Cover each and refrigerate for at least 3 hours, or as long as 2 days.
- When ready to serve, preheat broiler. Uncover ramekins and place them on baking sheet. Top each with a thin layer of brown sugar. Use knife to spread sugar evenly across the custards. Broil custards about 2 inches from flame for 30 seconds to 2 minutes until sugar is caramelized, watching constantly to make sure it does not burn. Serve immediately.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 16 grams, Carbohydrate 44 grams, Fat 48 grams, Protein 5 grams, SaturatedFat 29 grams, Sodium 130 milligrams, Sugar 43 grams
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