Lindy's Recipes

This recipe comes from Alton Brown Food Network

Ingredients:

• 1 Quart Heavy Cream (Heavy Whipping Cream is fine)
• 1 Vanilla Bean, split and scraped
• 1 Cup Vanilla Sugar, divided
• 6 Large Egg Yolks
• Blackberries or Raspberries (optional)

Directions:

1. Preheat oven to 325° F
2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
3. Remove from the heat, cover and allow to sit for 15 minutes.
4. Remove the vanilla bean and reserve for another use.
5. In a medium bowl, whisk together egg yolks and 1/2 cup sugar until well blended and it just starts to lighten in color.
6. Add the cream a little at a time, stirring continually.
7. Pour the liquid into 6 to 8 ramekins.
8. Place the ramekins into a large cake pan or roasting pan then pour enough hot water (but not boiling water) into the pan to come halfway up the sides of the ramekins.
9. Bake just until the creme brûlée is set, but still trembling in the center, approximately 40 to 45 minutes.
10. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Browning the top:

1. Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
2. If you are using berries roll them in some vanilla sugar.  Ideally enough for 2 to 3 berries per ramekin.
3. Add about 2 tsp of vanilla sugar to each ramekin, and evenly spread out.
4. Using a torch, melt the sugar and form a crispy top.
5. Allow the creme brûlée to sit for at least 5 minutes before serving.
6. Add berries rolled in sugar to top prior to serving.

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