Creme Brulee
I had never tasted Creme Brulee before last year, but once I had I was in. This dessert is not even remotely good for you, but you won't care once you've had it; it's that good. And you can't help but feel cool to use a blow torch. I didn't get a picture with it, but it's great to serve with fruit. I used pineapple (make sure it's fresh), raspberries and blueberries. These are little pots of bliss.
Creme Brulee
ingredients
1 qt. heavy cream
1 vanilla bean, split and scraped
1 c. sugar, divided
6 large egg yolks
2 qts. hot water
directions
Preheat the oven to 325 degrees. Place the cream, vanilla bean and its pulp into a medium pan over medium-high heat. Bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.
Remove the vanilla bean and reserve for another use. (This would be good to make vanilla sugar)
In a bowl, whisk together 1/2 c. sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan and pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 c. sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Top with fresh fruit and enjoy each bite. Try to tell yourself that the benefits from the fruit make it alright to eat more.
Recipe from: Alton Brown
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