WHO SELLS CREME BRULEE RECIPES

Steps:

• Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
• Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
• Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
• Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
• Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

Steps:

• Preheat oven to 350 degrees F. Put a kettle of water on to heat for a water bath. Line a roasting pan with a folded kitchen towel. Place six 6-ounce (3/4-cup) ramekins (or custard cups) in the roasting pan.
• Whisk egg yolks, condensed milk and cornstarch in a bowl until smooth. Heat milk over low heat in a medium saucepan until steaming. (Alternatively, heat milk in a 4-cup glass measure in the microwave.) Gently whisk the hot milk into the egg mixture. Stir in vanilla. Skim foam.
• Divide the custard among ramekins. Skim any remaining foam. Pour enough boiling water into the pan to come halfway up the sides of the ramekins.
• Bake custards until edges are set but centers still quiver, 40 to 50 minutes. Remove from water; let cool on wire racks. Cover and refrigerate until chilled, for at least 2 hours or up to 2 days.
• About 1 hour before serving, preheat the broiler. Place the chilled custards in a roasting pan or shallow baking dish and surround with ice cubes. Using a paper towel, pat surfaces of custards dry. Sprinkle each evenly with 1 tablespoon brown sugar. Broil until sugar has melted and formed a crust, 4 to 8 minutes. (Rearrange custards as needed for even browning and remove individual custards as soon as they are ready.) Refrigerate, uncovered, until chilled, for about 30 minutes or up to 1 hour.