Créme Brûlée
Ingredients | Instructions |
| Beat yolks with sugar until mixture is thick, about 4 minutes. Bring cream to boiling point. Slowly trickle hot cream into egg mixture, beating all the time. Pour mixture into a heavy saucepan and cook over medium heat, stirring constantly, until custard thickens and coats a wooden spoon. Be very careful not to let custard comes close to boiling or it will curdle. Stir in vanilla. Pour custard through a strainer into a flame-proof serving dish and refrigerate overnight to set. Glaze the top with brown sugar. Spread sugar on top of cream so that the cream is completely covered. Brown with miniature blowtorch or place pan in larger pan with crushed ice and place under the broiler until sugar carmelizes and forms a glaze. Watch carefully so the sugar does not burn. Serve at once. Makes 6. |
