Creme Brule

Qty Measure Ingredient

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3/4 quart heavy cream  

6 egg yolk  

3 3/4 tablespoons sugar  

1 1/2 dashes salt  

Instructions: Scald cream until top wrinkles.  Beat egg yolks until thick and creamy; beat in sugar and salt.  Add hot cream to egg yolk mixture slowly, beating constantly with wire whisk.  Pour mixture in casserole dish (I use individual ramekins) and place dish in a pan of water that reaches two-thirds of the way up the dish.  Bake at 350 for 45 minutes (an hour in my oven).  Chill.  Spoon sugar on top in a thin layer and melt with a kitchen torch until golden and runny.  Turn the dish continuously while heating to avoid scorching/burning, and to spread the sugar evenly.  Original instructions say to do this under the broiler, but I have not had any success with that method.