Let’s Get Cooking!
You will need:
2 pints of Heavy Whipping Cream
2 tablespoons of Vanilla or 1 Vanilla bean scraped
1/2 cup of Sugar
6 Egg Yolks
1/4 cup of Brown Sugar & 1/4 cup of Sugar
Whisk eggs and 1/4 cup of sugar together and set aside. Heat on medium heat the heavy whipping cream and vanilla. Cook until it starts to boil or high simmer. High simmer/boil for 1 minute. Whisk continuously. Then remove from heat and let cool for about 10-15 minutes. After cooled, pour into egg and sugar mixture. Pour mixture into ramekins. This will make 4-6 individual Creme Brûlée desserts. Place the ramekins into a large casserole dish or baking pan. Pour hot water around the ramekins about half way up. Gently place baking pan with water and ramekins into the oven. Bake at 325F for about 45 minutes. Let cool and refrigerate for at least 2-3 hours before serving. These always taste better the next day. Right be for serving, mix the brown sugar with the white sugar and sprinkle it on top of the creme brûlée. Take a cooking torch and brown the sugar to form a sugary crust. Garnish with fruit and serve.