Classic Creme Brulee
A luscious vanilla custard with caramelized sugar topping
Ingredients:
| 4 cups | heavy cream |
| 4 cups | half-and-half |
| 16 | egg yolks |
| 2 | vanilla beans (split and scraped) |
| 1 1/4 cups | granulated white sugar (for glaze) |
| 1/2 tsp. | salt |
Preparation:
Scald heavy cream with vanilla beans in a heavy-bottomed non-reactive pan. Whisk yolks with sugar and salt in a bowl. Remove cream from heat. Temper yolks with cream, gradually adding cream to yolks. Add half-and-half. Strain through a fine Chinois. Pour into small ramekins or fluted molds. Set on a sheet pan or in a hotel pan. Place in 325° F oven. Pour in enough hot water to reach halfway up the sides of the ramekins. Cover the pan with an inverted sheet pan. Bake for 20-40 minutes depending on the size of the ramekins. The centers of the custard should be just barely set.
Remove from oven and set on a rack to cool. Chill completely (about 3 hours) before serving. To serve sprinkle a thin even layer of sugar on top of the custard. Caramelize the sugar with a blowtorch, salamander or under broiler.
Makes 12 ramekins
Courtesy of Executive Chef Natalie Sellers, Warwick Regis Hotels
 Sheraton Fisherman's Wharf |
