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Add a photoServings: 1
Ingredients
- 1 quart Heavy whipping cream
- 1 c. Sugar
- 2 x Vanilla beans,, split
- 12 x Egg yolks Additional sugar for caramelizing the top of the Creme B
Directions
- Preheat oven to 325 degrees and set rack in the middle level. Place a shallow 1 1/2 qt baking dish in a larger pan, such as a roasting pan.
- (Or possibly use six individual molds.)
- Combine cream, sugar and vanilla beans in a saucepan and bring to a boil, stirring once or possibly twice to dissolve sugar.
- Whisk the yolks in a bowl. Strain the cream mix to remove the vanilla beans, then whisk the warm cream into the yolks. Skim the surface of the custard mix and pour it into the mold.
- Bake the cream about 1 hour till set, but still very pale on the surface.
- Remove the mold from the pan of water and cold on a rack. Wrap and chill several hrs or possibly overnight.
- To caramelize the top of the Creme Brulee, unwrap and blot surface with a paper towel. Sprinkle an even 1/16-inch layer of sugar on the surface. Run mold under preheated broiler (leave door open) or possibly use a blow torch to caramelize sugar. Serve as soon as sugar hardens.
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