Crème Brulée

I think I finally got it right! (the way I like it anyway)

Crème Brulée

4 c. half and half
10 egg yolks
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla

In a saucepan, warm half and half just until bubbly. Remove from heat and set aside. In a medium mixing bowl, combine egg yolks with sugar and beat. Add salt and vanilla and mix well. Temper the egg mixture by slowly whisking hot half and half into it. When all is combined, strain into 6 (8 oz.) ramekins or soufflé dishes and place in a large casserole dish. Pour enough hot water into casserole dish to surround ramekins without getting water in cream mixture. Bake in 325° oven for 40-45 minutes. Do not overcook. Remove custard from water bath and cool on cooling rack. Refrigerate for at least 1 hour.

One by one, sprinkle 1/2 tsp. on top of baked custard and shake to spread. Using a torch, melt sugar until evenly golden brown, being careful not to burn the edges. Return custard to refrigerator until ready to serve. If you do not have a torch, you can melt sugar in a saucepan and pour it onto the custard. Before serving, dust with powdered sugar and garnish with fresh berries or seasonal fruit.

To melt sugar in a saucepan: Place 1/2 c. sugar into heavy saucepan or skillet. Heat over medium-high heat until sugar begins to melt, shaking occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 3-5 minutes or until all the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over custards. If sugar starts to harden in the skillet, return to heat, stirring until melted.



**If you hate to waste like I do, you can use the egg whites to make angel food cake.