How to … make Crème Brûlée

So we had friends over last night for an Indian Feast, yummy samosas from BJ down the street, we made onion bhajias with mint yoghurt, tandori chicken, lamb tika and basmati rice. It was all delicious.
For dessert we decided not to go Indian – partly because I don’t know any indian dessert recipes and mainly because I found this Crème Brûlée recipe and wanted to try it.
It turned out awesome and it wasn’t that hard. The only thing is it requires planning since you have to make it at least 7 hours before you eat it.
I wish our camera batteries didn’t die as it would have been good to take pictures of Rob and Steve trying to get the torch to light, and to take a picture of how good they looked, but oh well you will just have to trust me.
Anyways – here is the recipe so you can try it.

Ingredients6 Egg yolks (large)
1/3 cup Granulated Sugar

1 cup Whipping Cream
1 cup Half and Half Cream
½ tsp. Vanilla

¼ cup Granulated Sugar

Grease six ¾ cup (175ml) ovenproof ramekins. Place in ovenproof pan large enough to hold the ramekins (I put them in a rectangle cake pan). Whisk egg yolks and first amount of sugar in large bowl until sugar is dissolved and mixture is frothy.

Add next 3 ingredients. Whisk until well combined. Divide among ramekins. Carefully pour enough boiling water into pan until water comes halfway up sides of ramekins. Bake in 325F oven for about 40 mins until almost set. Filling may still wobble in middle, but will set upon cooling. Remove from water (don’t know a trick for doing this without getting your oven mitts wet). Cool completely. Cover. Chill for at least 6 hours or overnight.

Divide and sprinkle second amount of sugar over top. Broil on top rack in oven for about 3 minutes until sugar is browned and bubbling (we used a torch and it worked great). Let stand for 5 minutes before serving (we didn’t wait after we torched them and they weren’t too hot – actually still cool at the bottom).

Serves 6
Recipe from Company’s Coming – decadent Desserts