|Debbie Puente is the undisputed Queen of Crème Brûlée. Her book, Elegantly Easy Crème Brûlée has been consistently in print for 8 years and has sold over 500,000 copies.|
A straightforward and unpretentious creation that is so simple, so rich, so praised!
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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)
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.
© 2004 Debbie Puente
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You may print for personal use. However, without written permission you may not reproduce, reprint or distribute.