Basic creme brulee-washington post

Yield: 4 Servings

Measure Ingredient
2 cups Whipping cream
½ cup Sugar
1 \N Vanilla beans, split
\N \N Or
½ teaspoon Vanilla extract
5 \N Egg yolks

Preheat oven to 325 F. Combine cream, half the sugar and vanilla in a heavy saucepan and scald (bring just to a boil). Remove from heat. If using a vanilla bean, cover and let infuse for 10 minutes, then remove bean. Meanwhile, wisk the egg yolks with the rest of the sugar until slightly thickened. Slowly wisk a small amount of the cream mixture iinto the egg yolks. (This will warm the egg yolks and prevent them from curdling.) When the yolks have warmed up , wisk the yolk mixture back into the rest of the cream. Strain this cream mixture into four 6 oz ovenproof ramekins. Put the ramekins into an ovenproof pan and put it in the oven. Fill the pan ⅓ to ½ full of water. Bake until barely set, about 40 to 45 minutes. (When gently shaken, the custard should jiggle but not be too loose.) Remove ramekins from water bath, wipe bottoms and chill in refrigerator several hours to overnight. To serve: Spread an even layer of sugar on each crreme brulee and melt the sugar carrefully with a small propane torch. Allow sugar to harden for a few minutes, then serve.

To use a broiler instead of a torch, place ramekins in a large pan surrounded by ice (this keeps the custard ffrom overcooking.) Broil as close as possible to the heat source until the sugar melts and caramelizes, about 2 to 3 minutes. Once the sugar has hardened serve immediately.

NOTES : Creme Brulee originated in England. It was later given a French name. Burnt cream doesn't sound as romantic. Recipe by: Washington Post

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