236 Crème Brûlée

Preparation info

Published 1966

Recipe to produce 4 portions	U.S.A.	Imperial	Metric
Heavy cream	2½ cups	1 pint	.5 liter
Superfine granulated sugar	½ cup	4 oz.	120 grams
Egg yolks	6	6	6
Vanilla bean	1	1	1
Superfine granulated sugar for toffee	1 cup	8 oz.	240 grams

Heat cream until boiling with vanilla bean.
Beat egg yolks with sugar until well blended and then combine with hot cream. Place mixture back on a gentle heat and stir until the custard has thickened slightly (enough to coat the back of a spoon).
Pour mixture gently into an ovenproof dish standing in a pan of cold water and place in the oven for 1 hour. Remove and allow to cool, then refrigerate.
Cover the top of the “cream” with sugar. Place the cream in a pan and surround with crushed ice. Allow sugar to caramelize in a very hot broiler. Serve.