Creme Brulee Recipe
Ingredients
| Whipping cream | 1 Pint | |
| 1 in. piece vanilla bean | ||
| 6 egg-yolks | ||
| Sugar | 3 Tablespoon | |
| 3 oz, light brown sugar ice | ||
Directions
Warm cream with vanilla bean in top of double boiler over hot water.
Beat egg-yolks and sugar in basin until light and creamy.
Remove vanilla bean; slowly stir warmed cream into the egg-yolk mixture.
Return mixture to top of double boiler.
Cook over hot, not boiling, water, stirring, until mixture coats a wooden spoon well.
Pour custard into a heatproof serving dish, or into individual heatproof serving dishes.
Refrigerate until custard is firm, about 1 hour.
Place dish in shallow tray filled with ice cubes.
Sift a layer of brown sugar evenly over top.
Place under grill at moderate heat until sugar caramelizes; watch carefully that sugar does not burn.
Beat egg-yolks and sugar in basin until light and creamy.
Remove vanilla bean; slowly stir warmed cream into the egg-yolk mixture.
Return mixture to top of double boiler.
Cook over hot, not boiling, water, stirring, until mixture coats a wooden spoon well.
Pour custard into a heatproof serving dish, or into individual heatproof serving dishes.
Refrigerate until custard is firm, about 1 hour.
Place dish in shallow tray filled with ice cubes.
Sift a layer of brown sugar evenly over top.
Place under grill at moderate heat until sugar caramelizes; watch carefully that sugar does not burn.
Chef
