How to make Crème Brulee

Difficulty: Easy

Instructions

Things You'll Need:

8 Large Egg Yolks
1/2 Cup Granulated Sugar
2 Cups Heavy Cream
1/2 TSP Vanilla Extract
1/4 Cup Light Brown Sugar
Measuring Cups and Spoons
Whisk
Mesh wire strainer
Mixing Bowls
Sauce Pan
8 Ramekin
9 x 13 inch cake pan

Step 1

Pre-heat oven to 275 degrees. Get everything together that you will need, to make the Crème Brulee. Have the Ramekin set up and ready to go.
Step 2

Separate the 8 large egg yolks, into a mixing bowl, from the egg whites, you won't need the egg whites, so just discard.
Step 3

Add 1/2 Cup sugar to the egg yolks and whisk together, until yolks are a light lemon color. Also when you lift the whisk from the mixture, the drizzle from the whisk, should make a ribbon effect on top of the egg and sugar mixture.
Step 4

Add the vanilla extract, to the egg and sugar mixture, whisk together until blended.
Step 5

In a medium sauce pan, over low-medium heat, bring the 2 Cups of Heavy cream, to a simmer, stirring constantly. Do not scald the heavy cream or allow it to stick to the pan or burn.
Step 6

Once the heavy cream is done, add 1 TBSP at a time to egg yolk mixture, whisking constantly, until you have added about 6 TBSP's. Then slowly add the remaining heavy cream, still whisking constantly.
*The reason it is done this way, is to bring the egg mixture up to temp, so the eggs don't scramble and the mixture is smooth.
Step 7

Once all of the cream has been added to the egg mixture, using the Mesh wire strainer, pour the entire mixture through the strainer into a clean bowl.
*This is to get rid of any egg that did not mix and to make sure the mixture is smooth.
Step 8

Now pour the mixture into the 8 ramekin, about 3/4's of the way up them.
Step 9

In another sauce pan, boil about 3 to 4 Cups of water, this will be poured into the 9 x 13 in cake pan. Once this step is done, place the filled ramekin into the cake pan with the boiled water
Step 10

Once that step is done, place the filled ramekin into the cake pan with the boiled water. Place in the pre-heated oven and bake for approximately 1 hour.
*The Crème Brulee will have a jiggle to it, much like Jello, once it is done.
Step 11

Pull from oven, allow to cool for an hour or so and refrigerate over night or for at least 8 hours.
Step 12

When you are ready to serve the Crème Brulee, taking the mesh wire strainer, put the brown sugar into it and press it through onto the Crème Brulee.
*The brown sugar is the topping.
Step 13

Using either your oven or if you have a torch for cooking, brown the brown sugar topping slightly.
For an oven temp, 400 degrees for about 5 minutes, should do.
Step 14

Your Crème Brulee is now ready to serve. This is a beautiful, rich and creamy dessert, that you and who ever you are serving can enjoy.