Creme Brûlée

CREME BRÛLÉE 
2 cups heavy cream

8 egg yolks

1/2 cup sugar

1 teaspoon vanilla
🍮 In a saucepan, heat the heavy cream on medium flame until it barely simmers (careful not to burn!) 

🍮 In a separate bowl, whisk the yolks and sugar until blended 

🍮 Add the heavy cream to the egg yolk mixture SLOWLY, the yolks will scramble if the cream is added too quickly! Whisk constantly – this process is called tempering your eggs 

🍮 Pour the mixture into a measuring cup with a pouring spout through a strainer – to rid of any yolk clumps – then add 1 teaspoon vanilla extract and mix. 

🍮 Pour slowly into ramekins (this serves 5-6) and bake at 250 degrees on the center rack of your oven in a Bain Marie (hot water bath)** about 60-80 minutes, just until the custard sets

🍮 Remove from oven and let cool to room temperature

🍮 Refrigerate at least 4 hours or overnight 

🍮 Dab excess moisture from the surface of the creme brûlée with a gentle cloth, then sprinkle about 1 heaping teaspoon of sugar over the top and caramelize with a torch or under your broiler – let the caramel set – surface should be crunchy, custard should be creamy – serve cold with berries and/or powdered sugar
** For a Bain Marie boil water on the stove, set ramekins on a sheet pan and pour hot water around them until it reaches halfway up – this lends steam during cooking and yields a smoother custard