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Ocean Blvd. Crème Brûlée




Source of Recipe


Outer Banks Recipes from the Blue Point Bar & Grill


Recipe Introduction


Simply the best creme brulee we have ever tasted. You can dress this up with white chocolate (my husband, Mike's favorite), cinnamon, whatever. Just delectable!



ADD'L NOTES: To get soft, velvety custard:
1. Lower heat slightly
2. Don't overcook
3. Make sure bain Marie water is 2/3 the way up



List of Ingredients




1 qt. heavy cream
2 vanilla beans, split
1 c. sugar, divided
10 egg yolks
1 c. light brown sugar


Recipe



Preheat oven to 325 degrees.

Combine cream, vanilla beans and ½ c. sugar in saucepan and bring to a boil. Reduce heat to simmer. In a separate bowl, whisk yolks and ½ c. sugar. Slowly mix warm cream into egg mixture. Return to saucepan and warm over low heat, stirring to thicken slightly. Do not let boil.

Strain into another container and place in an ice bath to cool. (If possible, put into a pitcher to cool, which will facilitate the filling of ramekins in the next step).

Fill ramekins with custard and place in a hot water bath. Bake for 75 minutes.

The custard will be firm and shake like jello when done. Allow the brulees to cool completely. Refrigerate for one hour. To finish this dessert, spoon 1 T. of light brown sugar over the top of each custard. Brown under the broiler or with a mini torch until sugar is caramelized but not burned. Turn ramekins, if necessary to brown evenly. Serve immediately.

Makes 10 (6 oz. Each) ramekins.