July 18, 2011 06:06:35
Posted By Erin Bolger
I still have a few years before I should probably freeze my eggs until then I will make this whenever I feel my clock ticking.
Read the full story on the Today Show website HERE
3 cups 35% cream
2 tsp. vanilla
1 pinch salt
8 egg yolks
½ cup sugar
6 tbsp. sugar
Preheat oven to 300˚F (150˚C) Makes 6 servings.
In heavy bottom saucepan, over medium-low heat, heat the cream until bubbles just start to form around the edges of the pot.
Meanwhile, in a bowl, whisk together the egg yolks, ½ cup sugar, salt and vanilla until the mixture is pale yellow.
When the cream is ready, pour it very slowly into the egg mixture as you whisk briskly. Make sure that you are constantly whisking as you add the cream otherwise the egg will cook and the mixture will separate.
When the mixture is thoroughly mixed, pour it through a fine strainer to remove any small lumps.
Pour the brûlée mixture evenly into ramekins and place in a water bath (a large baking pan with hot water.) Fill the hot water halfway up the ramekin. Bake for approximately 1 hour, or until the brûlée is just set when jiggled.
Let brûlée sit at room temperature for about 15 minutes, then chill in refrigerator for at least a couple of hours before serving.
To serve, sprinkle each with 1 tbsp. of sugar, and caramelize using a crème brûlée torch, or under a hot broiler (for 2-3 minutes).
Photo by Jason Hervey
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