Vanilla Crème Brule
- 500 mL heavy cream
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 8 egg yolks
In heavy saucepot, scald cream and vanilla.
Mix eggs and sugar together in a steel bowl over a double boiler until they begin to ‘shine”.
Slowly temper hot cream into egg mixture, then return bowl to double boiler and cook 4 minutes while stirring.
Pour batter into ten 4oz ramekins and bake uncovered in a water bath at 325F for 16-20 mins until the edges are firm and the centre jiggles slightly.
Remove from water bath and allow to cool in fridge 2 hours before serving. Top with raw sugar immediately before service and use a torch to melt sugar into a crisp crust.