Crème Brûlée



  1. Preheat oven 300°F.

  2. Separate egg yolks from whites and save egg whites for another use.

  3. In a large mixing bowl, beat together the egg yolks with the sugar until the sugar is dissolved and the mixture is a pale yellow.

  4. Add the heavy cream and vanilla, and beat on low until well blended.

  5. Pour up to a 1/4 inch from top of 8 ramekins or custard cups .

  6. Optional: pour the mixture through a strainer to get rid of any foam or bubbles.

  7. Place the filled ramekins in a large roasting pan with sides and carefully pour hot water almost to the tops of ramekins.

  8. Bake until set, about 50 minutes.

  9. Carefully remove pan from oven and leave in the water bath until cooled.

  10. Remove ramekins from water bath, wipe water off and place in refrigerator to chill for at least 2 hours.

  11. Prior to serving, sprinkle about 2 teaspoons of sugar over each custard top.

  12. Using a propane torch melt the sugar until burnt caramel.