Chris Creme Brulee Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

Steps:

• Combine first three ingredients in a medium saucepan and scald.
• Remove from heat.
• In a separate bowl, whisk eight egg yolks with 2 teaspoons vanilla.
• While whisking, ladle some of the hot cream mixture from the saucepan into the eggs.
• Next, whisk the eggs (with the added cream) into the remaining cream mixture in the saucepan.
• To cream mixture in saucepan, stir in 1/2 cup sugar and 1/4 cup brown sugar until dissolved.
• Pour into ramekins.
• Fill about 3/4 full.
• Bake at 350 in water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes or until set.
• Chill.
• Sprinkle tops with sugar and slide under broiler until sugar caramelizes (turns a light golden brown) Serve in ramekins on a plate swirled with raspberry sauce and garnish with fresh raspberries.