Easy Creme Brulee

Kara’s Easy Creme Brulee

Prep Time: 15 minutes Cook Time: 40 Minutes Total Time: 55 minutes Serves: 4

Ingredients

6 large egg yolks (Chilled for 2 hours) 2 Tbsp. granulated sugar for the top

⅓ cups granulated sugar

2 cups heavy whipping cream

1 ½ tsp. Hambly Farms Vanilla Extract

Directions

1. Preheat oven to 325 F.  Place a large pot of water on the stove to boil.

2. In a large mixing bowl whisk together the chilled egg yolks and sugar until well blended and it just starts to lighten in color. Set aside.

3. Pour the heavy whipping cream in a medium-sized saucepan and heat over medium heat.  Stir occasionally until cream is warm and bubbling around the edges.  Remove from the heat and stir in Hambly Farms Vanilla Extract. 

4. Slowly pour about ½ c of warm heavy whipping cream into the egg and sugar mixture making sure to whisk well as you’re pouring it in.  Then, slowly pour in remaining cream and continue whisking until fully combined.  If there's a thin layer of foam on top, you can skim this off with a spoon. 

5. Strain mixture through a fine mesh strainer, then evenly distribute between four 6-ounce ramekins. 

6. Pour boiling water into an 8” square baking pan about ⅓ of the way full.  Carefully place ramekins in the baking dish.  Water should come about halfway up the sides of ramekins. If needed, add a little more boiling water to the pan. 

7. Carefully place the baking pan in the oven.  Bake at 325 F for 35-45 minutes or until the edges are set and the center is slightly jiggly.  Remove from the oven and carefully remove ramekins from the pan with tongs or pot holders transferring them to a wire rack to cool.  Once cooled, cover tightly and refrigerate for at least 4 hours or over night. 

8. Once chilled blot the tops of each custard with a paper towel to remove an excess moisture.  Sprinkle 1 ½ tsp. of sugar on top of each custard, shake it around into one even layer, then use a small kitchen torch* to carefully caramelize the sugar.  Allow sugar to harden for 1-2 minutes, then serve and enjoy! 

*If you don’t have a kitchen torch you can use the broiler to caramelize the sugar.  Once the custard is chilled set your oven to broil and place the ramekins on a baking sheet.  Place the baking sheet in the oven and broil for about 5-6 minutes- or until sugar is caramelized.  Carefully remove from the oven and allow to cool.  Custard will be warm so you may want to refrigerate for about 30 minutes before serving.