In large, heavy bottomed pan, combine cream, sugar, and vanilla beans.
cook until mixture comes to boil. Remove from heat. Whisk egg yolks (temper yolks with small amounts of cream). When tempered, combine with the cream and stir to combine well. Strain through a fine mesh strainer.
Ladle into ramekins. Place in pan with high sides (9x13) and add water half way up sides of ramekins and bake at 350 degrees for about 20 minutes.
Rotate half way through baking time. Top of custard will get an (eggshell) appearance. Allow to cool on rack and refrigerate 8 hours or overnight. Sprinkle top of custard with sugar and caramelize with blowtorch
Originally Submitted
1/11/2013
0 Out of 5 from
0 reviews
You can add this Creme Brulee recipe to your own private DesktopCookbook.
