Classic Creme Brulee
|Heavy cream||3 Cup (48 tbs)|
|Superfine sugar||1⁄3 Cup (5.33 tbs)|
|Egg yolks||6 , lightly beaten|
|Light brown sugar||1 Cup (16 tbs) (Not Firmly Packed)|
Cook and stir cream, sugar, vanilla, and yolks in the top of a double boiler over simmering water 7-10 minutes until mixture coats a wooden spoon.
Pour into an un-greased shallow 1 1/2-quart casserole and stir 1-2 minutes.
Place wax paper directly on surface of creme, cool to room temperature, then chill 1-2 hours.
Sprinkle a 1/4" layer of brown sugar evenly over creme, set casserole in a shallow bed of crushed ice, and broil 6"-8" from heat about 3 minutes until sugar melts and bubbles (watch so it doesn't burn).
Remove from ice, chill 10-15 minutes, then serve, including some of the crackly topping with each portion.