1-1/2 cups (375 mL) whipping cream (35%)
4 egg yolks
1/4 cup (50 mL) granulated sugar
1 tsp (5 mL) vanilla extract
4 to 6 tsp (20 to 30 mL) granulated sugar, for caramelizing
Place four 1/2-cup (125 mL) ramekins or custard cups overtop of a clean tea towel in baking dish; set aside.
Set oven to 300˚F (150˚C).
Heat cream in saucepan over medium-high heat until small bubbles form around edge of pan. Meanwhile, whisk egg yolks and 1/4 cup (50 mL) sugar until thick and lemon-coloured, 1 to 2 minutes. When cream is hot, gradually whisk into egg yolk mixture. Stir in vanilla. Pour mixture through sieve into ramekins, dividing evenly. Pour very hot water into baking dish to reach halfway up ramekins. Carefully place baking dish in oven.
Bake at 300˚F (150˚C) until mostly set but with a slight jiggle in the center, 30 to 35 minutes for taller ramekins (about 2 inches (5 cm) high), and 25 to 30 minutes for shallow ramekins (about 1 inch (2.5 cm) high).
Carefully remove ramekins from water. Cool on wire rack. When cool, cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Just before serving or up to 2 hours before serving, sprinkle sugar evenly over surface of desserts (1 tsp (5 mL) for taller ramekins and 1-1/2 tsp (7 mL) for shallow ramekins). Using mini torch or placing ramekins under broiler, heat until sugar melts, then caramelizes. Serve immediately, or for firmer texture, chill until serving time.
TIPS: This recipe is easily doubled. Visit eggs.ca to find flavour variations for crème brûlée.
Fat: 38 g
Sodium: 43 mg
Carbohydrate: 22 g
Fibre: 0 g
Protein: 5 g