Ingredients
- 2 cups heavy cream
- 1 cup milk
- 1 vanilla bean, split lengthwise
- 1/4 cup plus 1 T. sugar
- 6 egg yolks
- 1/3 to 1/2 cup raw supar or light brown sugar
Directions
Scald cream, milk, & vanilla bean. Let steep off heat for 15 min. Oven to 300degrees. Whisk sugar, egg yolks until fluffy. Strain cream mixture, adding a little at a time.
Pour into 4-1-cup baking dished, back about 30-35 min. (Still will wiggle when shaken.) Refrigerate at least 2 hours.
20 minutes before serving, bring dishes out. Sprinkly sugar over evenly, perhaps with sieve, covering completely.
"Light blowtorch and holding it so the flamse just touches the surface, begin caramelizing the sugar, working in circles from center to edges of baking dish. If sugar begins to burn, remove torch flame and blow on the sugar. Serve immediately."
Print this recipe
Submitted 6/13/05.
Source: New York Times, Oct 19, 1997
Submitted By: Judi Ulicki
ulickij@howrey.com
Creme Brulee ala Blowtorch