Crème Brulee Recipe

I got this recipe from my sister-in-law and it quickly became a favorite with my husband and I. Who knew crème brulee would be so simple to make??
Start out with your cream. Heat it until it reaches a rapid simmer. Remove from heat.
I use my kitchenaid to whisk together the egg yolks and suger until well blended and starts to lighten in color.

Add the cream, little by little, stirring continually.

Pour into ramekins.
Place your ramekins in a baking dish and fill the pan halfway full of water. The water should go about halfway up each ramekin.

Bake. Then carefully remove and let them cool on a cooling rack. Cover, and cool in the fridge until you’re ready to serve.

When ready to serve, pull out of the fridge and top with sugar mixture.

Torch it until the sugar is carmelized.


Top with your favorite berries and enjoy!

Ingredients

• 1 quart heavy cream
• 1 1/2 tsp vanilla
• 3/4 cup vanilla sugar
• 6 large egg yolks
• 2 quarts hot water
• Sugar and Brown Sugar mixture for over top

Sugar Mixture

-1 cup brown sugar

-1cup sugar

Whisk sugars together and spread out on a pan. Bake at 400 deg for about 5 min or until dried out. Roll over with a rolling pin to crush the sugar until very fine. Store in a ziploc bag or airtight container.

Directions

Preheat the oven to 325 degrees F.
Place the cream and vanilla in a sauce pan... heat until it reaches a rapid simmer and remove from heat.
In a medium bowl, whisk together 3/4 cup 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 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan (I use a glass casserole dish). Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes (Mine takes closer to 1 hour). Remove the ramekins from the roasting pan/glass dish and refrigerate for at least 2 hours and up to 3 days. When I refridgerate, I cover each individually with saran wrap to keep them moist. Just before serving pour sugar mixture over top of the custard and torch with a kitchen torch until brown.