~~Creme Brulee~~

Troy and I ate a delicious Creme Brulee this past weekend while we were in St Louis. I decided to give it a try myself. I was pretty excited about how good it turned out. The most difficult part is the time you have to wait for it to thoroughly chill...about 5 hours!~ I didn't have a torch to caramelize the sugar so I did it in the broiler. It worked great. I thought I would include the recipe for anyone wanting to try a new dessert~

Creme Brulee
2 cups Heavy Cream
6 Large egg yolks
1 tsp vanilla
1/2 c sugar
pinch of salt
turbinado sugar ( you can use table sugar )

Directions
Boil about 8 cups of water and keep hot. This is to pour in your baking dish.

In a bowl beat egg yolk and add vanilla. Set aside.

Preheat your oven to 300 degrees. Heat one cup of cream, sugar and salt in a saucepan. Heat until it is just beginning to boil and remove from heat. Pour remaining cream into this mixture to cool it down. Whisk into egg yolks SLOWLY, stirring constantly. Then strain through a fine- mesh strainer.

Place a kitchen towel in the bottom of a large baking dish. Place your ramekins on the towel in the dish. ( 4 - large, shallow ramekins or about 7 -8 small round ramekins. ) Carefully fill ramekins 1/2 to 2/3 full. Carefully pour the boiling water in the baking dish covering about 1/2 way up on the ramekins. Bake for 25 - 30 minutes. 25 for the shallow dishes and 35 for the deeper dishes. Remove from the oven and cool on a wire rack for about a hour. Then cover and refrigerate for at least 4 hours or up to 4 days.
When you are ready to serve, remove from the refrigerator and uncover. Wipe off any condensation with a paper towel. Sprinkle the top with as little or much turbinado sugar as you like. Rotate the ramekin to evenly cover the top of the custard. Torch with a blowtorch or heat your broiler to high and place ramekins on a cookie sheet about 2 inches from your broiler. Watch closely and broil until the sugar is a very light brown...about 30 seconds to 2 minutes. Remove the ramekins and return them to the refrigerator for about 15 to 30 minutes to re-cool. If you are broiling the sugar topping you can place the ramekins in baking dish filled with ice water. This will help keep them cool as you broil. Garnish with berries and serve!! YUMMY!!