Classic Crème Brûlée

Classic Crème Brûlée

Ingredients                             

2 C (500 ml) whipping cream

6 large egg yolks

1/4 C (60 ml) sugar

2 tsp (10 ml) vanilla extract

4 Tbsp sugar

Directions

Position rack in the centre of oven and preheat to 300° F (150° C). Fill a kettle with water and bring to a boil. Place 6 crème brûlée dishes in 9” x 13” (23 cm x 33 cm) pan filled with enough hot water to come halfway up the sides of cups.

Heat cream in Multipurpose Pot - 8 C over medium-high heat until it begins to steam. Do NOT overheat.

In a separate bowl, whisk egg yolks with sugar and vanilla extract until fluffy and pale yellow.

Slowly add warm cream to mixture, stirring very gently. Ladle into six 3⁄4 cup custard cups.

Bake for 30 minutes or until edges are set, but centers are slightly wobbly. Carefully remove each dish and set on a cooling rack for 20 minutes.

Cover and refrigerate for a minimum of 3 hours, or overnight.

To serve, place oven rack into highest position. Preheat broiler to high. Place 1 Tbsp (15 ml) of sugar on each crème brûlée, then gently tip dishes to coat surface. Place on Sheet Pan and broil until sugar turns golden. Let stand 5 minutes before serving.

“ Happiness is breaking the top of Creme Brulee ”