Creme Brulee Recipe

In a large saucepan start about 2-3 quarts of water boiling, for a water bath when they cook, this will not be added to the recipe!

In another saucepan, combine:
1 cup heavy whipping cream
1/3 cup Sugar

Slowly bring to just boiling, mix only occasionally (don’t over stir-we don’t want butter)

Add:
1 cup heavy whipping cream
1/2 tsp. vanilla
pinch of salt(I let these heat up a little, but not too hot)

In a separate bowl:
6 eggs yolks (beaten)

In order to put the hot cream in with the eggs you have to add a small amount of the hot cream mixture to the egg yolks, and stir it in, to temper the eggs, (so that they don’t cook) add a little more of the cream mixture to the eggs, stir and then you can add the rest.

Place a dish towel in a glass casserole dish (this will help the ramekins not to slide all around), add the ramekins on top of towel, fill each ramekin with cream mixture.  (it doesn’t rise, so go ahead and fill it up to the final serving height you want)

Place the casserole dish on the oven shelf and fill it with the boiling water to 2/3 the height of the ramekins.  This way I don’t spill boiling water down myself trying to stick it in the oven.

Bake 30 minutes

Place ramekins on a wire rack to cool.  Once cool place in fridge for at least a few hours if not overnight

Okay at this point if you want the crystallized sugar here is the new improved no torch technique.  Place a skillet over medium heat add 1/4 cup sugar to pan and don;t do anything else.  It takes a few minutes but the sugar will begin to melt.  Allow it to caramelize, it will go from clear to a light caramel color, don’t leave it at this point or it will burn.  Carefully pour it over the top of your cooled cremes. let sit for a minute or two and serve!  Easy as pie… oh pie!  That sounds good!

Good luck!  (here are some picture of the process so you can get an idea of what I mean)