Creme Brulee without using Torch
- 4 cups heavy cream
- 6 egg yolks
- 1 vanilla bean
- 1/2 cup sugar
- 2 tbs orange liqueur(optional)
- 1/3 cup light brown sugar or white sugar
Preheat oven to 300 degree F.Place six 1/2 cup ramekins in a roasting pan and set aside.With small sharp
knife, split the vanilla bean lengthwise and scrape the black seeds into a medium sauce pan. add the cream and bring just to boil over medium heat, stirring. Remove from the heat and cover.Set aside for 15- 20 minutes. In a bowl whisk the egg yolks, sugar and liqueur, until well blended Whisk in the hot cream and strain into a large pitcher. Divide the custard equally among the ramekins. Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for about 30 minutes,until the custards are just set. remove from the pan and let cool.return to the dry roasting pan and chill.
Preheat the broiler, sprinkle the sugar evenly over the surface of each custard and broil for 30 to 60 seconds until sugar melts and caramelizes. (do not let the sugar burn or the custard curdle.) place in the fridge to set the crust and chill completely before serving. Enjoy!!!