|I still have mint growing in a pot!|
- 9 egg yolks
- 3/4 cup superfine white sugar (I use regular sugar)
- 1 quart heavy cream
- 1 vanilla bean (I have also substituted a tablespoon of vanilla )
Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.
Divide custard into ramekins, about 3/4 full. (Somehow, Tyler Florence uses 6 ramekins, but ( I get 10-11 servings from this recipe & some of my ramekins are bigger than 6 ounces!). Place ramekins in a roasting pan and fill pan with enough (hot) water to come halfway up the sides of the ramekins. Bake until the creme brulee is set, but still a little wiggly in the center, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours (I even make them a day ahead & chill in the fridge.) Sprinkle 1 tablespoon of sugar on top of each chilled custard (brown sugar is yummy, too!) Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with fresh fruit & a sprig of mint , if desired. Serve at once.
|Torching the sugar|
NOTE: You also can put the sugared creme brulees under the broiler & watch very carefully!!
I am sharing this with these wonderful blog parties:
Tea Party Tuesday
Mrs. Fox's Sweets Party
Full Plate Thursday
Sweets for Saturday