Newton's Famous Crème Brûlée
It just doesn't get much better than this classic French dessert! Not too heavy, not too sweet, with a simple presentation. Enjoy!
3 C Heavy Cream
2/3 C Sugar
1 t Vanilla
8 Egg yolks, beaten
1/3 C Sugar
Pre-Heat oven to 325°F.
Combine Heavy Cream, Sugar and Vanilla in a medium saucepan, and bring to a light simmer, stirring constantly. Do not allow to come to a boil; allow the Sugar to dissolve.
Slowly temper (add gradually, stirring constantly to prevent eggs from “scrambling”)cream into beaten Egg yolks and completely incorporate.
Fill 4 oz. Ramekins with mixture and place in a large cake pan filled with about 1” of water.
Place in center of preheated oven and bake for 25 minutes until custard barely jiggles in center of ramekins.
Remove from oven and water bath and cool on cookie rack then refrigerate for at least one hour or up to a few days.
Prior to serving, sprinkle top of each custard to lightly cover with sugar and use a torch to caramelize sugar (you may also place under the broiler if you do not have a torch, though that is the fun part!).
Serve with garnish of choice or my favorite way, au naturel with just the caramelized sugar.