6 egg yolks
3 cups heavy whipping cream
1/4 c + 2 tablespoons sugar
1/2 vanilla bean, scraped or 1 teaspoon vanilla extract
Extra sugar, sugar in the raw or granulated sugar , for finishing
Small butane torch or creme brulee torch
Pre-heat oven to 325. In a mixing bowl, whisk together egg yolks, vanilla, and sugar until well incorporated, about 2 minutes. Slowly wisk in heavy whipping cream, careful not to create too many bubbles. Fill dishes with mixture and place in a pan at least as deep as brulee dishes. Place into oven and carefully fill the larger pan with water about halfway up brulee dishes. Cook until firm with a slight jiggle. Refrigerate for at least two hours. To finish, sprinkle sugar on top of brulee in an even layer and torch the sugar until all has a deep brown and black.
It is ok for sugar to turn black being that creme brulee translates to burnt cream.
Kevan Smith rejoined KAMC 28 News as Weekend Meteorologist in…
Ron Roberts is a seasoned broadcaster and a veteran of tornado alley.…
The City encourages drivers to use caution in work zones and to seek…