6 egg yolks
1/3 cup granulated sugar
2 cups heavy cream
Flavor as required:
- Scrape vanilla bean and add to cream to simmer.
- Coffee extract can be added to the made custard.
- Try adding flavored tea bags and steep in the cream strain before making the custard.
- Add ganache to the base of the cup and chill prior to adding the brulee mixture.
Heat heavy cream to a simmer.
In a bowl, whisk together the egg yolks and sugar.
Add the hot cream to the yolk mixture, little by little, to gradually heat the yolks and sugar.
When all cream is in the yolks and sugar, skim off any foam on the top.
Pour into crème brulee dishes or ramekins, and bake in a water bath, covered with foil.
Bake for approximately 25 minutes, or until the custard is set like Jello.
Carefully remove from oven and from the water bath. Chill.
Just before serving, sprinkle the tops of the crème brulee with granulated sugar and burn the sugar to "brulee."