Ok, so I have a confession. I made this last weekend, and it was a total fail. Apparently, this is one of the hardest, most persnickety things to make. Mine did just not set right. It was a runny mess, but it still had the right taste. This time, it just came together. I think the center was a bit warm still and could have used another 30 minutes or so in the fridge, but otherwise, it was perfect. Hint: Use a pouring device, such as a coffee pot to help out.
Crème Brule
Heat oven to 325
Boil 1 quart of crème with 2 teaspoons of vanilla
Take off heat
Beat 1/2 cup of sugar and 6 egg yolks
Add the crème a little bit of a time.
Add to ramekins.
Put ramekins in an oven proof container.
Add a hot water bath about 1/2 up the ramekins. Cook until set, but jiggly in the middle; about 45 min.-1 hour.
Take out of oven; place ramekins in fridge. Directions say for at least 2 hours. I think it should be 3 to be perfectly chilled. I will do that next time. Keep up to 3 days in the fridge.
Right before service. Take out, add sugar to the top, and blow torch the top. ENJOY!!!!!
Where you are always allowed to play with your food!
Fun Foodie Family 