Crème Brulee

Amount Measure Ingredient -- Preparation Method
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1 tablespoon butter -- for greasing
4 each egg yolks
2 tablespoons sugar
2 tablespoons vanilla extract
2 1/3 cups light cream
1/4 cup light brown sugar

Lightly butter the individual ramekins or ovenproof dish.

In a large bowl, beat the egg yolks with the vanilla and sugar. In a medium sauce pan, heat the cream to just below the boiling point, then pour into the egg yolk mixture, stirring well.

Pour the custard into the ramekins or the large ovenproof dish. Set in a roasting pan and add enough hot water to come halfway up the sides of the ramekins or dish.

Bake in a 325°F(160°C) oven for about 25 minutes for the individual ramekins or about 45 minutes for the large ovenproof dish, until just set and firm to the touch. Leave to cool.

Sprinkle the light brown sugar evenly over the top of the set custard. Place under a very hot boiler until the sugar melts and caramelizes to a rich golden brown color.

Chill the crème brulee for no more than two hours before serving.
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Per serving: 290 Calories (kcal); 23g Total Fat; (73% calories from fat); 4g Protein; 15g Carbohydrate; 209mg Cholesterol; 64mg Sodium