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Three cups of Creme Brulee on a table.

Grammie’s Creme Brûlée

 

Grammie's Creme Brûlée
Grammie’s Creme Brûlée

Grammie's Creme Brûlée 1

Grammie's Creme Brûlée
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Ingredients
  • 8 egg yolks
  • ⅓ c. white sugar
  • 2 c. heavy cream
  • 1 t. pure vanilla extract
  • Extra white sugar (for the caramelized tops)
Instructions
  1. Preheat oven 300.
  2. In large bowl, whisk the egg yolks, then add the sugar. Continue to whisk until sugar has dissolved and mixture is thick.
  3. Add the cream and vanilla and continue to whisk until blended.
  4. Strain into another bowl, skimming off any foam or bubbles.
  5. Divide the mixture among 6 ramekins or custard cups.
  6. Place the dishes in a large baking pan that has sides.
  7. Place the pan in oven and slowly add warm water until it is about half way up the custard dishes. This is known as a water bath. This helps to cook evenly.
  8. Bake until set around edges but still loose in center but firm. This takes about 40-50 minutes.
  9. Carefully remove baking pan from oven, so as not to spill warm water over into the custard dishes.
  10. Place on counter and leave in water bath until cool.
  11. Remove from water bath and chill for at least 2 hours or up to 3 days. You can cover with saran wrap.
  12. When ready to serve, sprinkle about 2 t. of white sugar over each custard cup.
  13. Use a small, hand-held torch to melt sugar. If you do not have torch, place under broiler until sugar melts. Watch carefully. If you like you can rechill the custard cups for a few minutes before serving.
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