Sunday, January 27, 2008

Creme Brulee

 9 egg yolks
 3/4 C granulated sugar plus 6 T
 1 qt heavy cream
 1 vanilla bean

1. Preheat oven to 325 degrees.
2. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
3. Pour cream into a medium saucepan over low heat.
4. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to the saucepan.
5. Bring cream to a brief simmer (do not boil). Remove from heat and temper the yolks by gradually whisking the hot cream into the yolk mixture.
6. Divide custard into 6 (6 oz) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins.
7. Bake until barely set around the edges, about 40 minutes. Remove from oven and cool to room temperature.
8. Transfer the ramekins to the refrigerator and chill for 2 hours.
9. Sprinkle 1 T on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Serve immediately.