Crème Brulée | Jessica McGovern

Yield: 4-6 ramekins

Ingredients:

• 1 cup (240 ml) heavy cream
• 1 ½ cups (350 ml) milk
• 1 ½ teaspoons (7.5 ml) vanilla extract
• 5 egg yolks
• 2/3 cup (160 ml) sugar, plus 6 tablespoons (90 ml) for topping
• 1/8 teaspoon (.75 ml) salt

Special equipment:

• Confectionary blowtorch

Method:

Let’s get baking!

Preheat the oven to 285 F (140 C).

Add cream, milk, and vanilla to a saucepan.

Cook over low to scald milk.

In a separate bowl, whisk together egg yolks, sugar, and salt.

Gradually add milk mixture to egg mixture and whisk to incorporate.

Strain.

Pour into ramekins.

Add to a baking tray filled with a few inches of water.

Cover the tray with a sheet of foil.

Bake for 40-45 minutes, or until slightly wiggly but not runny.

Remove and let cool completely.

Sprinkle the top with a thin layer of sugar.

Use a kitchen torch to bubble and caramelize sugar – or place it in the oven under broiler.

Let cool completely.

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