The Roof Restaurant Creme Brulee
- 3 cups heavy cream
- 6 egg yolks
- 1 cup sugar, divided
- 1 teaspoon vanilla
- fresh berries, for garnish
- Preheat oven to 300 degrees F. In a sturdy medium saucepan, heat cream until it just comes to a boil. Meanwhile, in a medium bowl, whisk egg yolks, 1/4 cup sugar, and vanilla until combined. Gradually whisk warm cream into egg yolk mixture.
- In a small saucepan, melt and burn 1/2 cup sugar until it is a light caramel color. Gradually whisk sugar into the cream and egg mixture until well blended.
- Place ten 2-ounce ramekins in a 9 x 13-inch baking pan. Divide cream mixture evenly among the ramekins. Place baking pan into oven and pour hot water into baking pan until it is about 1/4 inch deep.
- Bake for 30 - 40 minutes (until the centers appear set when gently shaken). Remove ramekins from water, cool, and chill.
- To serve, sprinkle the extra 1/4 cup sugar evenly over the top of the custards. Burn the sugar using a blow torch until caramel brown.
- Garnish with fresh berries.
heavy cream, egg yolks, sugar, vanilla, fresh berries
Taken from www.food.com/recipe/the-roof-restaurant-creme-brulee-498366 (may not work)