Friday, February 24, 2012
8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.
YEARS AGO A SUPERVISOR OF MINES TOOK A CO-WORKER AND I OUT TO LUNCH. I REMEMBER READING THE MENU AND DECIDING THAT I WANTED CHOCOLATE MOUSSE FOR DESSERT. ONCE WE ALL COMPLETED OUR MEAL AND THE WAITER ASKED US IF WE WANTED DESSERT MY SUPERVISOR ANSWERED YES I WOULD LIKE CREME BRULEE FOR EVERYONE. I EYED MY CO-WORKER AND HIS LOOKED CONFIRMED THAT CREME BRULEE WASN'T HIS CHOICE AS WELL.
FIRST OF ALL WHAT IS CREME BRULEE WELL I SILENTLY SAT AND WAITED FOR MY DESSERT TO COME AND WHEN IT DID. MY SUPERVISOR TOLD US HIS MOTHER USED TO MAKE THIS DESSERT FOR HIM WHEN HE WAS A LITTLE BOY. HE GREW UP IN CANADA AND WAS FRENCH. WELL I INSTANTLY FELL IN LOVE AND WHENEVER ME AND MY FAMILY EAT OUT IF IT'S ON THE MENU I ALWAYS ORDER CREME BRULEE.