Creme Brulee

Creme Brulee....something so simple as egg yolk, cream, sugar, and vanilla is turned into an impressive dessert.  It's all in the technique.  Once you master that, you will be hooked and the possibilities are endless...chocolate, banana, strawberry....:)

• 1 quart heavy cream
• 1 vanilla bean, split and scraped (you can substitute real vanilla extract.  I often do, way cheaper than whole beans)
• 1 cup vanilla sugar, divided
• 6 large egg yolks
• 2 quarts hot water

Directions

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 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. 

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. 

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator about 15 or 20 minutes prior to browning the sugar on top. 

Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.

Using a torch (or in oven on broil), melt the sugar and form a crispy top. 

Garnish with a few berries if you have them.

Allow the creme brulee to sit for a few minutes before serving.

It's not just for special occasions at fancy restaurants anymore :)