Ruth Chris Creme Brulee
Equipment
- a saucepan
- a bowl
- a strainer
- a baking dish
- an oven
- a spoon or whisk
- a serving dish
Ingredients
- 1 quart heavy cream
- 1 cup granulated sugar divided
- 1 teaspoon vanilla extract
- 8 large egg yolks
- 2 cups raspberries for garnish (optional)
Instructions
- Preheat oven to 325 degrees F.
- In a medium saucepan, combine the cream, 1/2 cup sugar, and vanilla essence. Cook, stirring occasionally, until the mixture reaches a boil.
- In a separate dish, mix together the egg yolks and the remaining 1/2 cup sugar until smooth.
- Slowly add the cream mixture into the egg yolk mixture, stirring continually, as it comes to a boil.
- Pour the mixture through a strainer into a baking dish.
- Bake the custard for 45 minutes to 1 hour, or until set.
- Let cool slightly before serving. Garnish with raspberries, if desired. Enjoy!