CRÈME BRULEE Recipe

CRÈME BRULEE Recipe
For groups of 4.
Ingredients:
250 mL
whipping cream
10 mL
vanilla
45 mL
sugar
3
egg yolks
boiling water for the bain-marie
30 mL
sugar for topping
Method:
1. Preheat oven to 325°F. Boil some
water and prepare the bain-marie by
placing 4 ramekins into a baking pan.
2. Place the cream and vanilla into a
medium saucepan set over mediumhigh heat and bring to a boil.
3. In a medium bowl, whisk together 45
mL sugar and the egg yolks until
well blended and it just starts to
lighten in color. Add the cream a
little at a time, stirring continually.
Pour the liquid into ramekins.
4. Place the bain-marie pan in the oven
and fill the pan with boiling water
until it reaches just below the top of
the ramekins.
5. Bake just until the creme brulee is
set, but still trembling in the center,
approximately 40 to 45 minutes.
Gently jiggle the ramekins to
determine whether the crème Brulee
is done. The centers should wiggle
just slightly. Remove the ramekins
from the roasting pan and refrigerate
for at least 2 hours and up to 3 days.
6. Remove the creme brulee from the
refrigerator. Divide the remaining 30
mL sugar equally among the 4 dishes
and spread evenly on top. Using a
torch, melt the sugar and form a
crispy top.