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Recipe: Vanilla Creme Brulee (make ahead)

Desserts - Puddings, Gelatin
VANILLA CREME BRULEE

"The basic, classic creme brulee, and hard to beat. Make the custard a day in advance if you like."



2 cups heavy (whipping) cream
2 vanilla beans, split the long way
5 egg yolks
1/2 cup sugar, plus more for topping

Preheat the oven to 325 degrees F.

Combine the heavy cream and vanilla in a saucepan and cook over medium-high heat until a few bubbles rise to the surface. Cool for about 5 minutes.

Meanwhile, beat the egg yolks and 1/2 cup sugar together until light yellow. Pour about a quarter of the cream into this mixture, then pour the sugar-egg mixture back into the cream and stir.

Pour into four 6-ounce ramekins, or six 4-ounce ramekins, and place the ramekins in a baking dish; fill the dish with water to come halfway up the sides of the dishes and cover with foil.

Bake for 30 to 45 minutes, or until the center is barely set. Cool or chill.

WHEN YOU'RE READY TO SERVE:
Cover the top of each custard with a thin layer of sugar and heat it with the flame of a propane torch, until the sugar bubbles, browns, and begins to burn (or run it under a broiler).

Makes 4-6 servings
Source: Simple to Spectacular by Jean Georges Vongerichten and Mark Bittman
MsgID: 097512
Shared by: Betsy at Recipelink.com
Board: Party Planning and Recipes at Recipelink.com
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More recipes:
Creme Brulee Recipes

"Rich and creamy with a crunchy caramelized topping!" - From: Spice Islands

With a Vanilla Creme Brulee variation. - From: My Paris Kitchen
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