Classic Creme Brulee
|Whipping cream||750 Milliliter|
|Granulated sugar||75 Milliliter|
|Packed brown sugar||125 Milliliter|
In saucepan, heat cream over medium-high heat until steaming hot.
In bowl, whisk egg yolks with granulated sugar; very gradually whisk in cream.
Whisk in vanilla.
Skim off foam.
Divide mixture among eight 3/4-cup (175 mL) ramekins or custard cups.
f Place ramekins in 2 large shallow pans.
Gently pour boiling water into pans to come halfway up sides of ramekins.
Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centers still quiver and small knife inserted into centers comes out creamy.
Remove from water; let cool on racks.
Cover and refrigerate for at least 2 hours or until chilled and set, or for up to 2 days.
f Fill two shallow pans with enough ice cubes to surround ramekins; nestle chilled custards among cubes.
Pat surface of each custard dry; sprinkle evenly with brown sugar.
Broil 6 inches (15 cm) from heat for 2 to 6 minutes or until sugar bubbles and turns dark brown, rearranging pans and removing each ramekin when ready.
Chill, uncovered, for at least 10 minutes before serving, or for up to 3 hours.