Crème Brúlée Recipe

Crème Brúlée Recipe
What you need:
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Serves 6 people
2 cups heavy cream (organic and local brands are usually higher in butterfat)
1 vanila bean(if you substitute for extract- which I don’t recommend-  add it after the cream has been heated)
6 egg yolks
1/2 cup granulated sugar
2 tbsp mascarpone cheese optional
1- Preheat oven at 300F.
2- In a pan add the heavy cream and vanilla bean with the seeds scraped out. Over medium heat let them come to almost a full boil, as soon as it rises to the top of the pan turn it off immediately, and put the lid in the pan. Let it steep for 10 minutes.
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3- Meanwhile whisk the egg yolks with the sugar until pale yellow.
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4- Re-heat the heavy cream and whisking constantly add it to the egg yolk mixture to temper it.
5- Pour the Crème in a shallow ramekin or any glass or ceramic container. Fill them only 1.5 inches up.
6- Place them inside a baking pan and fill the baking pan with hot water enough to cover half way up of the Crème (bain marie).
7- Bake them for approximately 45 minutes or until if feels set to your touch. If the top looks puffed up you overbaked them. Let it cool at room temperature and then you can store your Crème Brúlée for up to 2 days in your refrigerator.
Before serving:
8- 1 tbsp of sugar on top of each  Crème Brúlée and burn the top with the torch.
Serve cold or at room temperature. The Brúlée maintains its crunchiness for 1 hour only.

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