CRÈME BRULEE
INGREDIENTS
2 Cups Heavy Crème
3 Egg Yolks
¼ Cup plus 4 Tbs Sugar
1 tsp Vanilla Extract
Pinch of Salt
In a saucepan over medium heat, combine crème, ¼ cup sugar and pinch of salt.
Stir occasionally until steam rises about 5 minutes.
In a bowl beat egg yolks and vanilla until smooth. Pout hot crème into egg yolks a little at a time, stirring constantly.
Divide into 6 small ramekins.
Place on a sheet pan with a small amount of water in bottom of pan and cook at 300 F for 30 minutes or until toothpick comes out smooth.
Chill before serving. Sprinkle remaining sugar on top of each ramekin and brown sugar with a torch.