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Make my creamy decadent Creme Brulee for someone you love today!
8 egg yolks
1/3 cup sugar
2 cups heavy cream
The seeds from 1 vanilla pod
¼ cup sugar for topping
Preheat oven to 300 degrees. Whisk egg yolks and sugar until pale. Place cream in a bowl over a simmering pot of water, bring cream to a simmer and add vanilla seeds. Temper the eggs by adding a small amount of the warm cream to the egg mixture, mix well then add the rest of the cream. Pour the mixture into 6 ramekins, put the ramekins in a 9×13 baking dish, and place into the oven. Create a water bath for even cooking by adding boiling water carefully to the baking dish until it is halfway up the sides of the ramekins. Bake for 40 minutes. Remove from oven and let custard cool in water bath, remove and chill for 2 hours. Sprinkle the tops of the custards with 2 teaspoons of sugar. Using a hand held torch, melt the sugar. If you do not have a torch, place under the broiler until sugar melts and turns golden brown.