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Ingredients
- 1 1/2 cups heavy cream
- 1 cup light cream
- 4 large Egglands Best egg yolks, well beaten
- 1 teaspoon vanilla extract
- 1/4 cup sugar, plus 2 tablespoons for sprinkling
Method
- In a large saucepan, bring the cream to a boil, and allow it to boil for about 30 seconds.
- Remove the cream from heat and pour it over the egg yolks and vanilla extract, whisking rapidly.
- When the yolks and cream are fully incorporated, return it to the saucepan and cook over medium heat, until the mixture is thick and coats a metal spoon.
- Do not bring the mixture to a boil.
- Pour the custard equally into 6 ramekins and refrigerate overnight.
- Before serving, sprinkle each ramekin with sugar; preheat the oven broiler to the highest temperature setting, placing the ramekins under the broiler to caramelize the sugar on top.
- It is important to do this quickly so the custard remains cool and the sugar burns fast.
- You may also use a creme brulee torch, which can be purchased at many home goods stores.
- Serve with your favorite seasonal berries and enjoy.
