Serves 4
Ingredients:
- 1 pint heavy cream
- 1 tablespoon Nielsen-Massey Mexican Pure Vanilla Extract
- 1/2 cup granulated sugar, divided use
- 3 large egg yolks
- Hot water
Place the cream into a medium saucepan set over medium-high heat and heat until a film forms on the top of the cream.
Remove from the heat, add the vanilla extract, cover and allow to sit for 15 minutes.
Meanwhile, preheat the oven to 325 degrees F.
In a medium bowl, whisk together 1/4 cup sugar and the egg yolks until well blended and starting to lighten in color.
Add the cream a little at a time, stirring continually.
Pour the liquid into 4 6-ounce ramekins or similar.
Place the ramekins into a large cake pan or roasting pan and pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake just until the creme brulee is set, but still trembling in the center, anywhere from 35 to 45 minutes, depending on the depth of your ramekins.
Remove the ramekins from the roasting pan and let cool for 5 minutes or so, then refrigerate for at least 2 hours and up to 3 days.
To prepare, remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
Divide the remaining 1/4 cup sugar equally among the 4 dishes and spread evenly on top.
Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving. read more words!
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