Recipe: Crème Brûlée

Ingredients

Preheat the oven to 300°F and place the rack in the center.
In a mixing bowl, whisk together the egg yolks and sugar until thick and pale.
In a saucepan, heat the cream over medium-high until it just begins to bubble, then remove from heat.
Gradually pour the scalded cream into the egg mixture while whisking constantly to prevent curdling.
Stir in the vanilla extract and strain the mixture into a large measuring cup.
Place four 6-ounce ramekins in a roasting pan and pour the custard mixture into them.
Prepare a water bath by pouring hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
Bake for 30 to 40 minutes until the custards are set with a slight jiggle.
Remove the ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
When ready to serve, sprinkle about 1 tablespoon of sugar on top of each custard and caramelize with a kitchen torch until golden brown.

Servings

Calories

475

Total fat

38g

Total carbohydrates

28g

Total protein

Sodium

35mg

Cholesterol

344mg