Crème Brûlée

Serve plain or top with strawberries, Grand Marnier® and whipped cream. Can be made up to two days before serving. 4 – 6 oz. servings.

6 Egg-Land’s Best egg yolks
1 teaspoon vanilla
2 cups LDF Whipping Cream
8 teaspoons brown sugar
⅓ cup granulated sugar Boiling water
4 – 6 ounce ceramic ramekins (not glass)

Preheat oven to 350°F. Place ceramic ramekins in a 13” x 9” baking pan.
Separate egg yolks from whites, reserving whites for another use. Beat yolks, in a small bowl, with wire whisk. In large bowl, mix whipping cream, ⅓ cup sugar, and vanilla. Mix in egg yolks and beat until completely blended. Pour into ramekins.

Place pan (with ramekins) in oven and pour boiling water to two-thirds of the height of the ramekins. Bake 30 to 40 minutes until tops are golden brown and sides are not jiggly. Remove ramekins from the oven with tongs. Cool on a rack. When room temperature, cover with plastic wrap. Refrigerate from 4 to 48 hours.

Before serving, uncover. Using a paper towel, blot water off. Sprinkle 2 teaspoons brown sugar on each custard. Place on cookie sheet. Caramelize sugar under a broiler for about 2 minutes, watching continuously to prevent burning. Serve immediately or add toppings suggested above.