Recipe #95: Créme Brulée

Source:  Cooks Illustrated Magazine 1995

*

1 Tbsp. Butter, softened
6 Large Egg yolks, chilled
6 Tbsps. Granulated sugar
1 1/2 Cups Heavy whipping cream, chilled
1 Tsp. Almond extract
1 Cup Golden brown Sugar

Adjust oven rack to center position and preheat oven to 275F.

Butter 6 1/2 cup ramekins or 6 2/3 cup custard cups and set them in a glass baking dish.

Whisk yolks in a medium bowl until slightly thickened. Add white sugar and whisk until dissolved.

Whisk in cream and almond extract then pour mixture into prepared ramekins, fill to about 2/3 full.

Set baking dish on oven rack and pour warm water into the dish (being careful not to spill any into the custard cups) Fill to where the water comes at least half way up on the ramekins.

Bake uncovered until custards are just barely set (about 55 minutes).

Remove baking pan from oven and let ramekins cool to room temperature. When cooled, place ramekins in refrigerator to chill.

Right before your ready to serve, place a generous amount of brown sugar on top of each custard cup.

Try and spread evenly over the top.

Preheat oven to broiler.

In same glass dish you cooked the custard, place the custards back in empty dish then surround all with ice.

Put in the broiler and WATCH CAREFULLY this will burn very easily.

ENJOY!