====== Geoff's Crème Brûlée ======

Copyright © 2005 Geoffrey Alan Washburn

Using the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 License

=== Ingredients ===

  * 1 cup (237 ml) heavy cream \\ (I usually find this as "heavy whipping cream".)
  * 2/3 cup (150 grams) sugar \\ (1/3 cup (75 grams) will be used in the custard, other half will be used for the crust.)
  * 2 extra large or jumbo egg yolks
  * 1 teaspoon (10 ml) vanilla extract
  * fresh seasonal fruit \\ (I find raspberries are especially good.)

=== Directions ===

  - Obtain 4 ramekins that will hold approximately 4 ounces (120 ml). A baking dish that can hold the ramekins with room to spare, a saucepan, and a medium bowl.
  - Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
  - Begin boiling enough water to fill your baking dish halfway.
  - In the saucepan combine the heavy cream and 1/3 cup (75 grams) sugar.
  - Put the saucepan under medium heat, stirring occasionally, until small bubbles form around the edges of the saucepan. This will take approximately 5-6 minutes. Set aside to cool slightly.
  - In the bowl combine the egg yolks and vanilla extract and beat until smooth and light.
  - Slowly pour the heated cream from the saucepan into the egg yolk mixture, a little at a time. Beat continuously until well blended.
  - Divide the resulting mixture into the 4 ramekins.
  - Arrange the ramekins in the baking dish and carefully fill the dish halfway up the side with the boiling water.
  - Cover the baking dish with aluminum foil and bake until the custards are set. This will generally take around 25 minutes.
  - Carefully remove the ramekins from baking dish and chill for 2-3 hours at least.
  - Divide the remaining 1/3 cup (75 grams) of sugar among the tops of the custards.
  - Using a torch (I use a small butane torch) heat the top of the custards, moving the flame continuously over the surface of each with a circular motion. Stop when the sugar melts and becomes golden brown and bubbly.
  - Top the custards with the fresh fruit and serve.