Ingredients
2 cups heavy or half and half cream 1 teaspoon vanilla extract (or vanilla bean)pinch of salt5 egg yolks3/4 cups of sugar more for topping
Method
Heat oven to 170°c (325 F)In a saucepan , combine cream, vanilla extractand salt and cookover low heat justy until hot. Let sit for a few minutes.If you use vanilla bean discard now.In a bowl beat yolks and sugar together until light. Stir about a quarter of the cream into the mixture, then pour sugar -egg mixture into cream and stir.Pour into four ramekins and place ramekins in a baking dish , fill dish with boiling water halfway up the side of dishes.Bake for 30 to 40 minutes or until centers are barely set. Cool completely about 2 hours.
When ready to serve , top each custard with about a teaspoon of sugar in a thin layer. If you use a torch melt the sugar carefully and form a crispy top. Allow the cream brulee to sit at least 5 minutes before serving.Or place ramekins in a brolier 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or ever blackens a bit.
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By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
