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One of my favourite desserts
to make for guests,
this dessert literally means
4 cups heavy whipping cream
9 egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
Step 1. In a large saucepan, combine the cream, egg yolk and sugar.
Note: To separate out the egg yolk, first crack the egg and then pour the egg yolk from shell to shell until all of the egg white is drained out.
Step 2. Cook and stir the mixture over medium heat until the mixture reaches 160 degrees, or is thick enough to coat the back of a metal spoon.
Note: Whisk often, and do not allow mixture to boil. This will cause the mixture to curdle and will ruin the brûlée.
Step 3. Prepare the ramekins by first buttering them, and then swirling granulated sugar around the ramekin's inside and pouring out any remaining sugar.
Step 4. Ladle the mixture into ramekin bowls, up until the neck of the containers.
Note: There is enough mix to make approximately 12 ramekins. Halving the recipe will give you 6 ramekins, though it's been my experience that guests will want more than 1 brûlée!
Step 5. Place cups in baking pan. To create a water bath, add 1 inch of boiling water to pan. Bake uncovered at 325 degrees for 35-45 min until centers are set.
Note: When creating the water bath, use a kettle to easily pour the boiling water.
Step 6. Remove ramekins and allow to cool 10-20 minutes before refrigerating. Cover with Saran wrap, and refrigerate at least 4 hours.
Step 7. Remove the ramekins. Before serving, sprinkle with 1-2 teaspoons of brown sugar. Torch the top of the brûlée: the more sugar you add, the harder the coating.
Note: I served with whipping cream over
a home-made raspberry sauce,
made by by heating fresh
sugar & water
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