Burnt Crème aka Crème Brûlée
From Clinkerdagger, Bickerstaff & Pett’s Public House
1 pint whipping cream
4 large egg yolks
1/2 cup granulated sugar
1 Tablespoon vanilla extract
Preheat oven to 350º F.
Heat cream over low heat until bubbles form around edge of pan.
Beat egg yolks and sugar together until thick, about 3 minutes.
Gradually beat cream into egg yolks.
Stir in vanilla and pour into 6 (6 ounce) custard cups.
Place custard cups in baking pan that has about 1/2 inch water in the bottom.
Bake until set, about 45 minutes.
Remove custard cups from water and refrigerate until chilled.
Sprinkle each custard with about 2 teaspoons granulated sugar.
Place on top rack under broiler and cook until topping is medium brown (I have a small torch that I use).
Chill before serving.
Makes 6 servings.
Posted by AKBettie
I got this recipe from the restaurant. It is very good.