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Creme Brulee
2 cups (1 pint) heavy cream
1/2 cup milk
1 cup sugar, divided
6 egg yolks
1 teaspoon vanilla extract
1. In a large saucepan, combine the heavy cream, milk, 1/2 cup sugar, the egg yolks, and vanilla over medium heat and cook for 30 minutes, stirring frequently; be careful not to boil.
2. Remove from the heat and beat for 5 to 6 minutes, or until smooth and thick. Pour equally into six 1-cup custard cups. Chill for 4 to 6 hours, or until the custard is very firm.
3. In a medium skillet, melt the remaining 1/2 cup sugar over medium heat until golden, then pour over the chilled custards; allow to chill for 15 to 20 minutes, or until the sugar hardens. Serve.
SERVING TIP: These can be topped with the melted sugar and chilled for up to 2 hours before serving.
Creme Brulee
2 cups (1 pint) heavy cream
1/2 cup milk
1 cup sugar, divided
6 egg yolks
1 teaspoon vanilla extract
1. In a large saucepan, combine the heavy cream, milk, 1/2 cup sugar, the egg yolks, and vanilla over medium heat and cook for 30 minutes, stirring frequently; be careful not to boil.
2. Remove from the heat and beat for 5 to 6 minutes, or until smooth and thick. Pour equally into six 1-cup custard cups. Chill for 4 to 6 hours, or until the custard is very firm.
3. In a medium skillet, melt the remaining 1/2 cup sugar over medium heat until golden, then pour over the chilled custards; allow to chill for 15 to 20 minutes, or until the sugar hardens. Serve.
SERVING TIP: These can be topped with the melted sugar and chilled for up to 2 hours before serving.
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