MB Crème Brûlée

I love impressive desserts that are easy to prepare; and our version of vanilla crème brûlée is not only a snap to make, but also delicious. Custard can be temperamental, but this five ingredient recipe comes out perfect every time if you follow a few simple steps that are lovely and fun when cooking with friends or the family. Enjoy…but please don’t burn the house down with the torch!

METRO-BILLY Crème Brûlée

SERVES 4 | PRE AND COOK TIME 1 Hour

INGREDIENTS

2 cups heavy or light cream, or half-and-half

1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

⅛ teaspoon salt

5 egg yolks

½ cup sugar, more for topping

TECHNIQUE

Heat oven to 335 degrees. In a saucepan, combine cream, vanilla bean and salt, then cook over low heat until hot. Remove from the heat, then allow to cool off a bit - probably 5 to 10 minutes. Be sure to discard vanilla bean at this point, and if you’re using the extract, add it now.

In a mixing bowl, beat yolks and sugar together until light. Slowly add the warm cream to the egg, sugar mixture. Next, pour the custard into four 6-ounce ramekins, then place ramekins into a deep baking dish. Next, in the baking dish add enough boiling water halfway up the sides of the ramekins. Bake uncovered for 40 to 50 minutes, or until centers are firm but jiggly.. Cool, then refrigerate for several hours.

When ready to serve, top each custard with enough sugar to cover the surface.. Using a blow or kitchen torch, melt the sugar until it is browned.. Serve and enjoy!