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| Preheat oven to 275°. Adjust oven rack
to center position. Butter six (1/2 cup) custard cups and set them in a glass
baking dish. In a large bowl, beat egg yolks until slightly thickened. Add sugar and mix until dissolved; mix in cream. Pour mixture into prepared custard cups. Boil water for water bath. Carefully pour hot water into the baking dish to come half-way up the sides of the custard cups. The water level should be equal to the custard level inside the cups. Bake 50-60 minutes or until set around the edges but still loose in the center. Remove from oven and leave in the water bath until cooled to room temperature. Remove cups from water bath, cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days. When ready to serve, sprinkle approximately 2 teaspoons of sugar over each Creme Brulee. Using a hand-held torch, heat the sugar evenly until it turns dark and crisp. |