Preparation time: 30 minutes + standing + chilling
Total cooking time: 30 minutes
Serves: 6
3 cups cream
2 vanilla beans
8 egg yolks
1/2 cup sugar
3 teaspoons sugar
1 Gently heat the cream and vanilla beans in a large, heavy-based pan until almost boiling. Remove from the heat and set aside to infuse for 30 minutes. Remove the vanilla beans.
2 Beat or whisk the egg yolks and sugar in a large bowl until thick and pale. Add the cream, then pour into a clean pan over low heat and stir until the mixture thickens slightly and coats the back of a wooden spoon. Do not boil or you will curdle the mixture. Remove from the heat and divide among six ramekins. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
Total cooking time: 30 minutes
Serves: 6
3 cups cream
2 vanilla beans
8 egg yolks
1/2 cup sugar
3 teaspoons sugar
1 Gently heat the cream and vanilla beans in a large, heavy-based pan until almost boiling. Remove from the heat and set aside to infuse for 30 minutes. Remove the vanilla beans.
2 Beat or whisk the egg yolks and sugar in a large bowl until thick and pale. Add the cream, then pour into a clean pan over low heat and stir until the mixture thickens slightly and coats the back of a wooden spoon. Do not boil or you will curdle the mixture. Remove from the heat and divide among six ramekins. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
3 Just before serving, preheat the grill to very hot. Sprinkle a layer of sugar about 1/2 inch thick over the surface of the brulees. To do this, put the ramekins on a sheet of baking paper and sift the sugar over--you can pour the dry sugar off the baking paper back into your container.
4 Place the ramekins in a large baking dish and pack ice around the sides to prevent the custards being heated. Place under the grill until the sugar caramelizes into an even sheet. Keep watching or you may burn the caramel. The sugar needs to caramelize quickly so that the custard doesn't have time to melt. If your grill does not get particularly hot (restaurants use special hot grills called salamanders) you might want to invest in a mini blowtorch which also does the job well. Play the flame evenly over the surface. Do not put too much sugar on or the crust will be too thick to break with a spoon.
5 Chill the creme brulee until you serve them but not for longer than an hour or the crust will soften. This dessert can be garnished with fresh fruit such as blueberries.
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