French Vanilla Creme Brulee
*TIP: If you don't have a torch don't fret you can broil the tops under your oven broiler just until the sugar melts.
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- egg yolks
- 1/3 c
- white sugar
- 2 c
- heavy cream
- 1 tsp
- french vanilla extract
- 1/4 c
- white sugar (to sprinkle on top)
1Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
2Add cream and french vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
3Divide 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.
4Carefully 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.