Classic Crème Brulée

Classic Crème Brulée Spring 2004 By: Lucy Waverman Crème brulée should be smooth and silky. The vanilla should enhance the richness of the dessert. Here is the perfect brulée recipe. When working with vanilla beans, you must infuse them in the cooking liquid, but do not cook liquid vanilla as it would lose its flavour. Add it afterwards. 3 cups (750 mL) whipping cream One 2-inch (5-cm) piece of vanilla bean or 1 tsp (5 mL) vanilla extract 6 egg yolks 1/3 cup (75 mL) granulated sugar Topping 1/3 cup (75 mL) granulated sugar Preheat oven to 300ºF (150ºC). Bring cream to simmer. Cool slightly and add in vanilla. In a separate bowl, whisk together egg yolks and sugar for 2 to 3 minutes until the mixture is thick and lemon coloured. Whisk in warm cream. Butter four 1-cup (250-mL) custard cups. Divide custard among them. Place cups in a baking dish large enough to hold all four. Add hot water to the baking dish until it reaches halfway up custard dishes. Bake for 35 to 45 minutes or until the custard is just set. When removed from oven, custard may look wobbly and slightly golden on top. It will set when chilled. Remove from water bath, cool and refrigerate. An hour before serving, sieve 1 tbsp (15 mL) sugar evenly over each custard. Place under broiler as close to heat as possible and watch sugar caramelize. It takes about 2 to 3 minutes. Sugar will turn a golden brown colour.