Creme Brulee

When my father spent a few days visiting, we discovered that he LOVES crème brulee. It turns out that the dish is not very difficult to make, so Ken gave us a couple cooking lessons. It was certainly a chore to make and eat those delicious delicate desserts, but we all make sacrifices for family. I believe that my dad recently tried the recipe on his own. Maybe he will post a comment to let us know how it went.

Ingredients:
1 qt. heavy cream
6 egg yolks
1 C sugar
1 vanilla bean, split (scrape out the bean if you don't want a speckled brulee)


Heat the cream and vanilla bean over-medium high heat and bring to a boil. Remove from heat and allow to cool. Remove vanilla bean.

In a non-reactive bowl, whisk 1/2 C sugar with the egg yolks until creamy and the egg yolks start to lighten in color.

Slowly pour a little of the cooled cream into the egg mixture while stirring. Continue until the cream and eggs are well mixed.


Pour the liquid evenly into small dishes (ramekins) and place them in a baking pan. Fill the baking pan with enough water to come up about half way around the dishes.

Bake the crème brulee at 325 degrees until the brulee is set but still trembles when agitated (about 45 minutes). Then, cool the brulee in the refrigerator for several hours.


Dust the brulee with a thin layer of sugar and then use a blow torch to caramelize the sugar and form a crispy top layer.




Enjoy!