Preheat the oven to 275 degrees. In a large bowl mix together the egg yolks and powdered sugar.
Blend them together until the mixture is thick and smooth.
Drizzle in a bit of the whipping cream to lighten and make the mixture smoother.
Then add the rest of the whipping cream in and blend it together well. When that is done pour everything through a strainer into another bowl to filter out any egg or sugar chunks.
After you've done this, add in the vanilla.
Mix everything together well. Prepare about three cups of boiling water.
When the creme brulee is ready pour in into low creme brulee dishes which you have set into a larger Pyrex baking dish.
Set them in the oven, pour the boiling water into the larger baking dishes so that the creme brulee dishes have water up to the midway point. Try not to spill any water into the creme brulee dishes.
close the oven door and bake for about 30 minutes.
It's done when the creme brulees are set. The center can have a bit of a jiggle but should NOT still be liquidy. If they are, bake them a bit longer.
Take the creme brulee dishes out of the oven, and using a spatula carefully transfer them from the water bath to a cooling rack.
Let them cool for about 30 minutes then put them in the fridge to chill for a bit. When you are ready to serve them, take them out and sprinkle a couple of tsps of caster sugar over the top.
Tilt the creme brulee dish a bit to make sure the sugar is evenly distributed.
Then using a culinary torch start melting and crisping the sugar.
When you are done..there should be a thin hard glass like crust on top of the brulees.
At this point put them back in the fridge again for a few minutes to firm up any of the custard that might have softened too much from the flame. NOT too long ,about 5 to 10 minutes is ok.
Breaking through the crisp sugar top is always fun, letting you get at the creamy custard inside. This recipe makes 4 creme brulees, just double it if you want more of them.
- c whipping cream
- 1.0pch salt
- tsp vanilla extract
- 3.0 egg yolks
- 1/2c powdered sugar
- extra caster sugar for crust