Preheat the oven to 325 degrees….arrange 4 to 5 ramekins on a baking sheet. Have water warming to poor around your ramekins for a water bath while baking when you get ready to put your brulee’s in the oven. (I used my sweet new ramekins that are very shallow and dainty….if you use taller ramekins, you may have to bake longer.)
6 egg yolks….reserve the whites for yummy omelets:)
1/3 cup of granulated sugar
1 cup of heavy cream
1 cup of half and half….next time, I’m thinking of trying a lighter version….all 2% milk…I’ll let you know:/??
1 tsp of vanilla bean paste…or you could use a regular vanilla extract or vanilla bean caviar
Begin by warming the cream mixture in a saucepan….DO NOT boil! Add the vanilla paste when the mixture is just about boiling and pull off from the heat. Meanwhile, cream the egg yolks and the sugar together in a mixer until the yolks become a pale color. Strain the cream mixture with a fine mesh strainer to eliminate the foam that is unsightly in your ramekins. With the mixer on, slowly drizzle about a cup of the cream mixture into the egg mixture to temper the eggs. (SLOWLY….you do not want to have scrambled eggs!) Mix until combined and pour gently into the ramekins. Once all of your ramekins are filled, transfer them in the baking sheet to the oven. Before pushing them in the oven to bake, pour hot water in the baking sheet around the ramekins about half way up the sides to ensure even baking. Bake 10-15 minutes until the middle of the brulee’s are just set! They should have a jiggle to them when you pull them out. Let them cool and dust them with super fine sugar. Use a kitchen torch to achieve that yummy hard shell of sugar on top of the brulee’s and top with fruit of your choice for a garnish….I chose raspberries!!! Yum….try it….you won’t regret it!!! You’ll feel like Super Woman too!