A straightforward and unpretentious creation, so simple, so rich, so praised!
Serves 6. Preheat oven to 300° F.
Ingredients
- 8 egg yolks
- 1/3 cup granulated white sugar
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- ¼ cup granulated white sugar (for the caramelized tops)
Procedure
- In a large bowl, whisk together egg yolks and sugar until the sugar has
been dissolved and the mixture is thick and pale yellow.
- Add cream and vanilla, and continue to whisk until well blended.
Strain into large bowl, skimming off any foam or bubbles. Divide mixture among
6 ramekinsor custard cups.
- Place in a water bath and bake until set around the edges but still loose
in the center, about 40 to 50 minutes. Longer baking time will be required for
larger, deeper ramekins.
- Remove from oven and leave in the water bath until cooled.
- Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
- When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.
For best results, use a small, hand-held torch to melt sugar. If you don't
have a torch, place under broiler until sugar melts. Re-chill custards for a
few minutes before serving.
Reprinted with permission of Renaissance Books, a division of Holtzbrinck Publishers. Reprinted with permission ©1988 by Debbie Puente from Elegantly Easy Crème Brûlée and Other Custard Desserts by Debbie Puente.
