The Hill Country Cook is.
Obviously you can tell the lack of posting. Summer is busy busy busy. I'm gone nearly every day and home only a few hours to enjoy a simple dinner. I love it though and I am not going to complain! I hope you all understand!
5 egg yolks (save those whites!)
1/2 Cup Sugar
1.5 tsp. vanilla extract
2 Cups Heavy Cream
Preheat oven to 325 degrees.
With two bowls ready, crack open 5 eggs and separate the eggs yolks from the whites.
Add in the half cup of Sugar and whisk together gently.
Add in the 2 Cups of Cream and whisk ever so gently to avoid adding extra air.
In a cake pan add 3-4 ramekins. Fill the cake pan with water up to about half of the ramekins to make a water bath. Fill the ramekins with the desired amount of creme brulee.
Bake for about 45-60 minutes. At the 45 minute mark, take a tongs and shake one of the ramekins to see if the outsides have set. You want to have a jiggly center but the sides to be set. If they aren't to that point, bake for 5 more minutes and check again. Keep checking every 5 minutes until they are done.
Once done, place on a wire rack to cool. You can eat them warm at this point or refrigerate and eat after being in the fridge for couple hours. If you'd like to have a caramelized top sprinkle each creme brulee with 1 Tbs. of sugar and set under the broiler for a few minutes. Keep an eye on them though, it will go quickly!