Print
CRÈME BRÛLÉE
Active Time : 20 minutes Total Time : 1 hour Serves : 6 servingsINGREDIENTS
- 2 1/2 cups organic half & half
- 1 vanilla bean split
- 8 organic large brown eggs yolks only
- 2/3 cup + 6 teaspoons organic raw cane sugar divided
DIRECTIONS
In small saucepan, combine half & half and vanilla bean. Bring just to a simmer over low heat. Remove from heat and let stand 10 minutes. Remove vanilla bean.
Meanwhile, in medium mixing bowl, whisk egg yolks and ⅔ cup sugar until pale yellow and thick.
Slowly whisk warm half & half into egg mixture. Pour custard into 6 (6 ounce) ramekins. Place ramekins in a 13x9-inch baking pan; carefully fill pan with enough hot water to come halfway up the sides of the ramekins. Cover loosely with aluminum foil.
Bake in a preheated 300°F oven until custard is firm around the edges but barely set in the center (40-50 minutes). Remove ramekins from water bath and cool on a wire rack. Once cooled, refrigerate, covered, until completely cold (several hours or up to 2 days).
To serve, sprinkle remaining sugar over custard. Using a small kitchen torch, hold the flame about 1-inch above sugar, moving continually to brown the sugar and form a crust. (If you dont have a kitchen torch, place under hot broiler until the sugar is browned). Serve immediately.