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  wThe Tillie Bond House Cottage

Crème Brulle

Preheat oven to 275º F

Ingredients:

6 egg yolks
7 T granulated sugar
1 ½ c whipping cream
4 T brown sugar

(1) Lightly grease ramekins and set aside.  
(2) In large bowl, whisk together egg yolks and granulated sugar until pale yellow.  
(3) Combine heavy cream and egg mixture, and then pour into the ramekins.  
(4) Set the ramekins in a deep pan, and fill the pan with water until it comes halfway up the ramekin*.
(5) Place the pan with the custards into the preheated oven.

*Cooking egg laden custards in a water bath will help ensure that the dish is cooked evenly and that the eggs do not curdle.

(6) Cook until the Crème Brulle is barely set - approximately 50 minutes.  Remove from the oven.  Leave the custards in the water bath until they cool to room temperature, and then refrigerate at least two hours or overnight.

(7) Meanwhile, place the brown sugar in 200º F oven on cookie sheet for 20 minutes.  Remove from oven and let the sugar cool to room temperature.  Place sugar in a zip lock bag and crush with a rolling pin until the sugar is a fine consistency.

(8) Spread 2 teaspoons of sugar over each custard, and caramelize under broiler watching constantly with the door open.  Turn occasionally until caramelized.

*In our kitchen, we use a torch to caramelize the sugar.

Garnish with fresh berries and mint and serve immediately.