Courtesy Of: Anonymous
Preheat the oven to 300 degrees F, and place the heavy cream in a small pot.
Heat the cream over low heat and add vanilla extract.
Whisk the yolks, sugar, and salt together in a medium bowl.
When the cream is hot and steamy, dribble it into the yolk mixture in a slow stream while whisking.
When all the cream has been added, transfer the mixture to (6) 5-ounce creme brulee dishes or ramekins. ** If a deeper ramekin is used, bake time may need to be extended slightly.
Place the unbaked creme brulee in a larger baking dish over a kitchen towel, and fill the larger dish with very hot water until it reaches about halfway up the creme brulee dishes.
Bake for 30 to 40 minutes, or until set around the edges but still a little wobbly towards the center.
Chill for 2 hours.
Sprinkle about a tablespoon of granulated sugar over the tops of each creme brulee, then caramelize with a brulee torch (or under the broiler) until browned.
Ingredients
Directions
Preheat the oven to 300 degrees F, and place the heavy cream in a small pot.
Heat the cream over low heat and add vanilla extract.
Whisk the yolks, sugar, and salt together in a medium bowl.
When the cream is hot and steamy, dribble it into the yolk mixture in a slow stream while whisking.
When all the cream has been added, transfer the mixture to (6) 5-ounce creme brulee dishes or ramekins. ** If a deeper ramekin is used, bake time may need to be extended slightly.
Place the unbaked creme brulee in a larger baking dish over a kitchen towel, and fill the larger dish with very hot water until it reaches about halfway up the creme brulee dishes.
Bake for 30 to 40 minutes, or until set around the edges but still a little wobbly towards the center.
Chill for 2 hours.
Sprinkle about a tablespoon of granulated sugar over the tops of each creme brulee, then caramelize with a brulee torch (or under the broiler) until browned.