Crème brûlée

When I was eight, my father took me to a spectacular gourmet French restaurant called The Pleasant Peasant. That day my life took a turn for the better.





The French Onion soup was divine, the chicken was to die for, but what I remember most was dessert.





Crème brûlée. The creme of the crop. It was love at first bite (I know, that phrase is highly overused).




This is the ultimate crème brûlée, the most classic of all French desserts. There are now many Americanized versions, but, in my opinion, this is the one and only, rich and delicious "burnt cream".





Ingredients:

• 1/2 cup packed light brown sugar


• 4 cups heavy cream


• 1 vanilla bean, split


• 1/2 cup plus 2 tablespoons granulated sugar


• 6 large egg yolks

**Special Equipment: Shallow 8-10 ounce oval ramekins**

1. Spread the brown sugar on a small baking sheet. Place, uncovered, in a dry spot for at least 24 hours, our until the sugar is quite dry. Push through a fine sieve. Set aside.

2. Assemble the mise en place trays for this recipe.

3. Preheat the oven to 350 degrees F.

4. In a medium-sized saucepan, heat the cream and vanilla bean over medium heat for 3 minutes, or until just warm.

5. In a bowl, whisk together the granulated sugar and egg yolks. When well blended, whisk in the cream. Strain through fine sieve into a bowl.

6. Divide the mixture among 6 eight-ounce shallow oval ramekins. Place in a shallow roasting pan and add enough hot water to come halfway up the side of the ramekins. Bake for about 30 minutes, or until set and a knife inserted in the center comes out clean. The custards will still be soft; do not overbake.

7. Transfer the custards to wire racks to cool for at least 30 minutes.

8. Preheat the broiler.

9. Spoon the brown sugar into a fine sieve and sprinkle evenly over the tops of the custards. Broil for about 15 seconds to melt and burn the sugar topping. Watch cafefully to prevent charring. Serve immediately.

This will test your skills, make you question your insanity, and wonder where you came from.

May God be with you.

Okay, just kidding. It was extremely easy. :)

XoSousChef