Creme Brulee from
The New York Times "Dessert Cookbook"
at half the original recipePart 1:
1 cup heavy cream
1/2 cup milk
1 tsp vanilla extract
1/8 cup plus 1 tablespoon granulated sugar
3 egg yolks
1/8 cup light brown sugar
1. In medium saucepan, scald the cream and milk. Add the vanilla.
2. Preheat oven to 300F. In a medium bowl, whisk together the egg yolks and sugar until light and fluffy. Strain cream and milk and add a little at a time to the egg mixture, whisking until well blended.
3. Pour mixture into four shallow 1-cup ramekins. Place dishes in a roasting pan and pour enough hot water in pan to come halfway up the sides of ramekins.
4 Bake until mixture is just set in center (it should still wiggle when shaken) about 30 to 35 mins. Remove dishes from roasting pan and let cool completely. Refrigerate for 2 to 24 hours.
5. Set out baking dishes 20 mins before serving. Sprinkle brown sugar in a thin even layer over the dishes, covering the cream completely. Light the blowtorch and holding it so the flame just touches the surface begin caramelizing the sugar, working in circles from center to edges of ramekins. If suar begins to burn, remove torch flame and blow on the surgar. Serve immediately.
I also baked bread