1. Preheat oven to 250 degrees. In a medium mixing bowl, combine the egg yolks and 1/2 cup sugar. With a whisk, beat the egg yolks until smooth.
2. In a heavy saucepan, heat the heavy cream until almost simmering (when you start to see tiny bubbles around the edges). Add the heavy cream to the egg yolks one tablespoon at a time while stirring vigorously. This will temper the eggs as as not to curdle/scramble them when exposed to the heat from the cream. When about 1/4 cup of heavy cream has been integrated into the yolks, pour the remaining yolk mixture back into the remaining heavy cream and whisk until smooth.
3. Using a fine mesh sieve, strain the custard mixture to remove any small clumps. After straining, blend in the vanilla extract.
4. Pour mixture into six ramekins (can vary based on size of ramekin) until each is almost full. Place the ramekins in a baking pan (13x9 or larger). Pour boiling water into the pan until the water level is halfway up the sides of the ramekins (be careful not to get water into the custard). Cook in a preheated 250 degree oven for about one hour.
5. After an hour, check for doneness. They should be set on the outside edge but slightly jiggly at the center. Use rubber-tipped tongs to gently pick up and shake a ramekin for the test. If not set at all, return to the oven for 5-10 min. Remove from water bath and let them cool on a rack to room temperature (they will continue cooking a bit after removing from oven).
6. Wrap the custards in their ramekins in plastic wrap and refrigerate - at least two hours, or overnight.
7. About an hour before serving, remove plastic wrap and use a paper towel to gently soak up any moisture that may have extruded from the custard tops. Sprinkle a teaspoon of turbinado (Sugar in the Raw) sugar over the top of each custard. Tilt the ramekin and gently shake so sugar evenly covers the surface.
8. Prepare for torching: Use silicon or other heavy hot pads, place a cooling rack on a large cookie sheet, then cover it in heavy duty foil.
9. Using a kitchen butane torch, heat the sugar until it bubbles and changes color. Take your time moving from one side to the other until all the sugar changes to golden brown.
10. You can either serve immediately, or refrigerate for up to 45 minutes. After that, the caramelized sugar will begin to soften and dissolve.
If you want more detailed instructions, including step by step photographs, go to: http://www.cookingforengineers.com/recipe/32/Creme-Brulee-Crme-Brle.
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 565 (61%)|
|Amt Per Serving||% DV|
|Total Fat 62.8g||84 %|
|Saturated Fat 26.5g||132 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 2292mg||705 %|
|Sodium 102.1mg||4 %|
|Potassium 229mg||6 %|
|Total Carbohydrate 61.9g||18 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 61.9g|
|Protein 29.6g||42 %|
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Calories per serving: 922
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