Crème brûleé

Like just about everything in cooking, the success of this Burnt Cream depends on the quality of the ingredients. If you can, buy farm eggs and really good cream.

1 quart of heavy cream
1/2 cup of sugar
6 large egg yolks
1 Tbsp of vanilla extract (you can also used 1 vanilla bean)
1/2 cup of packed brown sugar

  • Preheat the oven to 300° F
  • Prepare a large tray or roasting pan that can accommodate 6 shallow baking dishes.
  • If vanilla bean is used, cut it lengthwise and scrape out the tiny black seeds and combine with the cream in a heavy saucepan.
  • Bring to a boil, remove from the heat and set aside to steep for 15 minutes.
  • If vanilla extract is used, mix it with the sugar in a medium-size bowl and combine with the egg yolks. Set aside.
  • In the meantime scald the milk. Add it slowly to the egg yolk mixture.
  • Pour the cream and egg yolk mixture into the shallow baking dishes.
  • After putting the tray in the preheated oven, add enough boiling water to the tray to reach halfway up the sides of the baking dish. This is called a bain-marie.
  • Bake for ?? hour or until the mixture is set in the center but still trembling.
  • Refrigerate for at least 6 hours or overnight.
  • Remove from the refrigerator; sieve the brown sugar evenly over the top of the baked cream.
  • Glaze under the broiler until the sugar forms a crust. Stay close to be ready to remove it as soon as needed.
  • Return the custards to the refrigerator for 15 minutes before serving.