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Creme Brulee
6 to 8 servings

4 cups heavy whipping cream
10 egg yolks
1/2 cup granulated sugar, or to taste
1/2 cup firmly packed light brown sugar, sieved and spread out to dry,
or superfine sugar

Tradition dictates that creme brulee be baked in deep custard cups.

Position a rack in the center of an oven and preheat to 300F.

In a heavy saucepan, place the cream over medium heat and warm the
cream until bubbles form along the edges of thepan; do not let it
boil. Remove from heat and let cool slightly.

In a bowl, break the egg yolks with a fork and lightly beat in the
sugar; avoid overbeating at any point to prevent too many air
bubbles from forming. Strain the cream through a fine mesh sieve
into a pitcher, then gradually stir it into the egg misture until
smooth. Strain the mixture into a pitcher and then carefully pour
into six 8-ounce or eight 6-ounce high-heat -resistant custard cups
(you may also use ramekins).

Transfer the baking disher to an ovenproof pan, place the pan in
the oven, and pour in enough hot water (not boiling) to reach about
two thirds of the way up the sides of the baking dishes. Place a
sheet of aluminum foil over the pan to cover the tops of the custards
loosely. Bake until a knife inserted near the edge of the custard
comes out barely clean, 30 to 40 minutes; the center should still
wobble slightly when a container is shaken. Regulate oven temperature
during baking to maintain water at the almost simmering stage; do
not allow it to boil. Uncover the pan and remove the baking dishes
to a wire rack to cool completely. Cover tightly and refrigerate
until well chilled, at least several hours or for as long as
overnight.

Position a broiler rack so that the tops of the custards will be
about 4 inches from the heatsource and preheat the broiler to very
hot. Fill a mister bottle with water.

Sprinkle the tops of the custards with a thin, even layer of sugar,
making sure that no custard shows through the sugar. Using the
mister bottle, lightly moisten the sugar. Arrange all dishes on a
baking sheet and place under the broiler until the sugar melts and
the tops are bubbly, about 1 minute; watch carefully to avoid
scorching. Remove from the oven and let stand for a few minutes to
harden the crust. If kept for more than one hour, the tops will
melt.

NOTES: You may wish to add a vanilla bean to the simmering cream
or stir some pure vanilla extract into the egg-milk mixture although
this is not used in classic creme brulee.

For a lower fat version, you can use lowfat evaporated milk.

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