Creme Brulee - Gluten Free

Post date: May 5, 2009 2:46:17 AM

8 egg yolks

1/3 cup sugar

2 cups heavy cream

1 tsp. vanilla

1/4 white sugar (for the carmelized tops)

Preheat oven to 300. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off an foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50-60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 tsp. of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. if you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.