Compliments of Chef Kathy McCarthy
MILL STREET HAVEN CREME BRULEE
From the kitchen of Kathy McCarthy
You will need:
- 1 Extra Large Egg
- 4 Extra Large Egg Yolks
- 1/2 Cup Sugar, plus 1 Tbsp for Each Serving
- 3 Cups Heavy Cream
- 1 Tsp. Vanilla Extract
Making the Dish:
- Preheat oven to 300 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined.
- Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but nor boiled.
- With the mixer on low speed, slowly add the cream to the eggs. Pour the custard mixture into the ramekins until they’re almost full.
- Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins.
- Bake for 35 o 40 minutes, until the custards are just set when gently shaken. Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold.
- To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
