Anthony's Burnt Cream (Crème Brûlée)

(It looks a little burnt in the picture but it wasn't at all)



4 egg yolks
1 tsp. pure vanilla extract
1/2 C sugar
1 1/2 C whipping cream



SUGAR TOPPING:


2 tablespoons sugar
2 tablespoons packed brown sugar


Beat egg yolks with sugar until light. Add vanilla. Slowly stir in cream (do not whisk). Strain mixture and pour into ramekins or custard cups. Place ramekins in a 9x13 dish, put in oven and then add water to the dish (water bath). Bake for 50 minutes at 325 degrees or until set. Let cool 5 minutes and refrigerate for at least 4 hours.

To finish....cover top of each burnt cream evenly (AND VERY THIN) with the sugar topping (mixed well) and broil until caramel crisp top forms. Put back in fridge.

*** A couple of notes.
-In the picture my ramekins are 7 oz. dishes. I cooked it for 2 hours and 5 minutes. It was perfect.
-recipe makes 4 - 7oz. ramekins
-You want to place the pan with the ramekins in the oven BEFORE you add the water otherwise it's a mess trying to transfer to the oven.
-If you put too much of the sugar topping on it will burn or harden and not crisp up evenly which = disaster!
-Watch it VERY closely while it's under the broiler. It goes REALLY fast. RECOMMENDATION: It works a lot better if you have a small torch or want to buy one. The broiler is the next best thing.