Creme Brulee
Equipment
- ramekins
- kitchen blowtorch
Ingredients
- 2 cups Liquid heavy cream
- 1/2 cup sugar
- 6 egg yolks
- 1/2 cup brown sugar
- vanilla extract
Instructions
- Warm the liquid heavy cream on low heat
- Beat the egg yolks with the sugar and the vanilla extract until it has a foamy texture
- Add the warm cream into the mixture, constantly stirring
- Preheat the oven at 325ºF
- Pour the mixture into the ramekins, bake in a large dish of water, for 30 minutes
- Refrigirate for 3 hours
- Sprinkle the brown sugar over each cream brulee and caramelize with a blowtorch (if you don't have a blowtorch, use the ovne broiler at 500ºF for a minute