Crème Brûleé

This recipe was demonstrated by Nigel Walker of Eatwell Farms during our Market to Table Programs on April 12. The recipe is originally from The New York Times Cookbook, Revised Edition (Harper & Row, 1990).

Serves 6 - 8

3 cups heavy whipping cream
6 tablespoons sugar
6 egg yolks
2 teaspoons vanilla
1/2 cup fine sugar

1. Pre-heat the oven to 300 degrees.

2. Heat the cream in a double boiler and stir in the sugar.

3. In a medium bowl, beat the egg yolks until light.  Gradually pour the hot cream and sugar over the yolks and stir vigorously.  Stir in the vanilla.

4. Pour the mixture into a baking dish and place in a pan containing 1 inch of hot water.

5. Bake until a knife inserted into the center comes out clean, approximately 35 minutes.

6. Remove baking dish from pan and chill thoroughly.

7. Before serving, cover the surface evenly with the sugar.  Melt the sugar with a chef’s torch and re-chill custards a few minutes before serving.  (If you don’t have a chef’s torch you can melt the sugar under the broiler.)

This recipe was demonstrated as part of the Market to Table events organized by CUESA, the Center for Urban Education about Sustainable Agriculture. www.cuesa.org.