creme brulee!!

i love creme brulee... ive had it in new mexico w/ melissa... at fogo de chao for my birthday and at ai-chaus house a couple times.. and i ALWAYS love it.. s.lo got me a creme brulee torch for my birthday and i was eager to try it out...

tonight on our weekly monday meeting, steph and i made some :) wahoo! it was delicious! and so very fun to torch :) im super excited to make it again!

creme brulee!

Ingredients:
½ cup sugar
8 large egg yolks
2 cups heavy cream
1 vanilla bean (i used 2 tsp vanilla instead)

Preparation:
1. Preheat oven to 325 degrees. Pour sugar into the egg yolks and beat the yolks until smooth. Scrape in seeds from vanilla bean.
2. Heat the heavy cream until almost simmering. Gradually add the heavy cream to the egg yolks while whisking vigorously. This will temper the eggs so that they do not curdle. Once all of the heavy cream has been added into the yolks, pour the mixture into 6 to 8 ramekins depending on size.
3. Place the ramekins in a baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the custard is set, but still jiggles in the center, approximately 40 to 45 minutes*. Remove ramekins from the pan and refrigerate for at least 2 hours prior to serving. *depending on the size of your ramekins... i ended up baking mine only for 25 minutes.
4. 30 minutes before serving, remove the custard from the refrigerator. Pour about a teaspoon of sugar on the top of each custard. Using a torch, melt the sugar and form a crispy top.