vanilla creme brulee

Ingredients
•  12 eggs
•  12 TBSP granulated sugar
•  3 Cups heavy cream
•  2 more TBSP granulated sugar (for topping)
•  1 vanilla bean pod

Preparation
Add heavy cream and sugar to saucepot over medium heat. Stir together and let simmer until dissolved. Split vanilla bean lengthwise, scrape out seeds and add to saucepot. Bring cream mixture to near boiling. Separate egg yolks from whites--put yolks in large mixing bowl (discard or save whites for another use). Whisk yolks together and add cream mixture to yolks, slowly to avoid cooking the eggs. Strain mixture and pour evenly into six ramekins. Place ramekins in baking dish half-filled with water. Bake at 325 degrees for about 40 minutes, or until custard has a Jello-like consistency when shaken, but not too liquidy. Let sit in water bath for 30 minutes, then chill for 4-6 hours. Add 2 TBSP sugar to each ramekin and caramelize evenly with torch or in broiler. Top with fresh fruit and serve.

Makes 6 servings.

Return to Recipe List »
Dessert First All-Occasion Bakery Michael Deans Seafood and Oyster Bar 1705 Prime Chophouse and Events Bogart's American Grill Twisted Fork Hi5 For Food and Fans Red Room Tapas Lounge The Mash House Restaurant and Brewery