Chef's
Recipes
Creme Brulee
2 cups heavy whipping cream
2/3 cups whole milk
1/4 cup granulated sugar
3 whole eggs
3 egg yolks
1 tsp. vanilla extract
3/4 cup light brown sugar
Preheat oven to 300 degrees. Heat cream,
milk, sugar in a heavy saucepan to almost boiling. In a separate
bowl beat whole eggs and extra egg yolks together well.
Gradually whisk the heated mixture into
the eggs, then return mixture to the saucepan. Cook over moderate
heat, stirring constantly with a wooden spoon, until the custard
coats the back of the spoon (3 to 4 minutes); remove from
heat. Stir in vanilla.
Pour custard into 6 individual custard dishes
or into 1 shallow baking dish about 9 inches across. Set dish
or dishes in a large pan and place on the middle rack of the
oven. Pour hot water into the outer pan to come level with
custard. Bake for 35 to 45 minutes until center is set.
When done, remove custard from water bath
and cool. Cover and chill. A few hours before serving, preheat
broiler. Sift brown sugar over top of custard. Set custard
under broiler as close to heat as possible. Broil until browned
about 1 1/2 minutes. Watch closely. Remove and chill.
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