Directions: |
Directions:Preheat oven to 300*. Beat egg yolks, white sugar and vanilla extract in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately.
Pour a little of the hot cream into the egg yolk mixture and whisk briskly, pour the cream/yolk mixture into the rest of the cream and whisk. There will be a lot of foam on the top. Skim this off with a strainer and throw away.
Pour the hot mixture into individual ramekins (4-8oz ramekins or 2-16oz ramekins) and place them all in a large baking dish. Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Bake at 375* - 15 min for 6-8oz ramekin - 30 min for 12-16oz ramekin
They are done when you shake the dish gently and the brulees jiggle just slightly in the middle. The jiggle shouldn't be a liquid jiggle, but more of a gelatin-like jiggle. Remove from oven very carefully - DO NOT let any water splash into the ramekins. Let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill.
Just before serving, preheat the oven to broil. Sprinkle the tops with the raw sugar. Place under the broiler til caramelized or use a propane torch to burn the tops. Top with fresh berries and serve immediately. |
This recipe for Creme Brulee is from