Crème Brûlée, Part I

This is a 24 hour, sweat inducing project. Hopefully, there will be a part two where people can watch me torch the shit of the dessert. I would like to give a shout-out to my lovely friend Hayley, for giving me the torch on my birthday. I promised my roomie that I will not use it when she’s home because she will probably run away and pee her pants in fear. Don’t worry kids, I’m pretty tech savvy. Read the recipe after the jump!Here’s the recipe that serves about 4, depending on the size of the ramekins used:

• 1 c. heavy cream,
• 1/2 tsp. vanilla extract
• 4 large egg yolks
• 1/4 c. sugar

Mix the sugar and eggs. Add the cream and mix well.

Strain the mixture through a fine mesh strainer and then add the vanilla extract. Preheat the oven to 250f. Pour the mixture into several small ramekins (most likely 4 of the 4oz. ones). Put the ramekins into a baking dish or some sort. Fill the baking dish with boiling water, half of the ramekin height.

Bake for over one hour until it has a jello-like texture. Refrigerate the baked custards overnight, for at least 8 hours. Pour about a teaspoon of light brown sugar over the top of the custard the next day…and torch it. Refrigerate after torching, until the Crème Brûlée ramekins are completely cooled down.