- 8 egg yolks
- 1/3 cup granulated white sugar
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated white sugar for carmelizing
Preheat oven to 300 degrees. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups.
Prepare an oven-going water bath by placing a paper towel in the bottom of a pan large enough to hold the six ramekins without touching. The towel keeps the ramekins from sliding. Put the ramekins in the pan and put on the center rack of the oven, then carefully fill the pan with warm water until the level reaches halfway up the sides of the ramekins. Close the door and begin timing.
Bake until set around the edge but still loose in the center, about 40 to 50 minutes. Remove from the 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. Carmelize the sugar with a small hand-held torch or place the ramekins under the broiler until the sugar melts. Rechill custards for a few minutes before serving.
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Source: My files
Submitted By: Marlen
CLASSIC CREME BRULEE