Easy and Elegant Crème Brûlée!

An elegant dessert that will leave your guests wanting more. It’s easier than you think to make. Torching the sugar on top just before serving makes a dramatic table presentation!

Prep time: 1 hour to prepare and bake, plus 2 hours to cool

Serves: 6

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Ingredients

8 large egg yolks

1/3 cup sugar

2 cups heavy cream

1 teaspoon vanilla extract – or seeds of one vanilla bean

Serving Options:

Berries on top or the side

Chopped crystallized ginger on top

Small Pirouette or other delicate cookie on the side

Step 1 – Combine Ingredients

In large bowl, whisk together egg yolks and sugar until sugar is dissolved and mixture is pale yellow (discard whites – or use in another recipe)

Slowly add heavy cream and vanilla and continue to whip until mixture is pale yellow

Step 2 - Prepare Water BathPour mixture slowly through a sieve or skim off bubbles to eliminate foam Pour the now smooth mixture into 6 ramekin cups filling ½ to ¾ full (depending on size of ramekin) Place washcloth sized cloth in bottom of a 9x12 pan (so ramekins don’t slip)

Place ramekins into the pan, onto the cloth

Fill pan with water about ½ way up the sides of the ramekins

Step 3 - Bake, Cool, Torch and GarnishPlace pan in oven and bake at 300 degrees for 40-50 minutes.

Crème brûlée is ready when its cooked around edges but slightly loose in the middle

Let cool in water bath

Remove from water bath and refrigerate for 2 hours before serving

Prior to serving, sprinkle 2 teaspoons of sugar evenly on top of each Crème brûlée and caramelize the sugar using a butane kitchen torch or place under the broiler – do not burn!

Cook’s Notes• Water bath with slow long heat avoids curdling. If curdling occurs, pour

custard through blender and it will return to a smooth texture.• Use a cloth on bottom of water bath pan so ramekins don’t slip• Pull pan out of oven carefully to avoid water splashing into crème brûlée• Use a kitchen torch for best results and to ensure even caramelizing of

sugar on top of crème brûlée• Presentation is everything! Use your imagination when plating. (Our favorite

is to add chopped crystallized ginger on top of Crème brûlée (after you’ve torched the sugar) with berries and/or a delicate cookie on the side.

• Hold torch about 5 inches away from the sugar – maintain a smooth motion over the top of the sugar until it begins to melt – sugar will harden as it cools, which makes for the wonderful crunch when your spoon breaks through to the custard!

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