So you invested in a creme brulee torch, or a luckily enough like us to be given one, and now you need a recipe to show off the torch’s capabilities at a dinner party. This recipe has served us well. Although like most creme brulee recipes is not completely fool proof so you might just have to try it a few times! To use unwanted egg whites see my pavlova recipe.
- 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 or 150 degrees celcius.
- 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 in a water bath (dish with water half up the side of the ramekins) 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 grill until sugar melts. Enjoy breaking the top!