Directions: |
Directions:Spread the brown sugar in a thin layer over a baking sheet. Let dry at room temperature for 48 hours, raking with your fingers occasionally to help remove the moisture.
Adjust the rack in the lower third of the oven; preheat the oven to 300ºF. Place a sieve over a large bowl.
Combine the cream and granulated sugar in a saucepan and heat just to dissolve the sugar. Do not boil.
Blend the egg yolks and vanilla in a mixing bowl; add the warm cream, stirring with a whisk to combine. Pour the mixture through the sieve. (The sieve will catch any cooked egg yolk particles and deflate bubbles that may occur from the stirring). Pour the custard into 8 ungreased round 3 oz. porcelain ramekins. Place the ramekins in a baking pan. Pour hot water into the pan to come halfway up the ramekins.
Bake for 25 minutes, or until the custards are just set. do not overbake. Remove the ramekins and set aside to cool a bit, then refrigerate (the custards will firm as they cool).
Adjust the rack 5-6" from broiler unit; preheat the broiler about 10 minutes before glazing the sugar.
At serving time, gingerly blot the surface of each chilled custard with a paper towel, the sprinkle dried brown sugar in a thin layer over each custard. Gently pat with your fingertips. Set the ramekins in a baking pan filled with ice water to come halfway up ramekins. Place under the preheated broiler and broil just until the sugar is golden and melted. (Another option is to use a baking blowtorch to sear sugar until just melted!).
Serve immediately, or refrigerate until chilled and serve cold.
If desired, crack each sugar crust before serving and pour a teaspoon of Grand Marnier on top. |
This recipe for Creme Brulee is from