Classic Creme Brulee

A classic dessert; its name is French for “burnt cream”.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Classic Creme Brulee

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    Ingredients

    2 cups heavy cream 1/4 cup granulated sugar
    1 vanilla pod, split in half lengthwise 1/4 cup demerara sugar, or use more granulated sugar
    5 large egg yolks

    directions

    Prep: 20 min Total: 60 min
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    • 1

      Preheat the oven to 275°F (140°C). Heat the cream and vanilla bean in a saucepan over low heat until simmering. Remove from the heat and let stand for 1 hour.

    • 2

      Using the tip of a knife, scrape the seeds from the vanilla bean into the cream. Discard the bean or save for another use. Whisk the egg yolks and granulated sugar together in a bowl. Whisk in the cream mixture. Strain through a wire sieve into a glass measuring cup. Pour equal amounts into six 6oz (175ml) ramekins. Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.

    • 3

      Bake until the custards are barely set, about 40 minutes. Remove the ramekins from the pan and cool. Cover with plastic wrap and chill in the refrigerator at least 2 hours.

    • 4

      To serve, position a broiler rack 6in (15cm) from the source of heat and preheat the broiler. Sprinkle 2 tsp demerara sugar evenly over the top of each custard. Broil until the sugar caramelizes. Serve immediately.

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