Crème Brulee (Gary’s)
- 4 egg yokes (save the white for breakfast
- 2 ¼ cups heavy cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- Optional – 1 inch vanilla bean (added to cream)
1 of the following
- 2 ripe bananas
- Or
- 1 cup blueberries
- Or
- 1.2 cup chocolate chips
Preheat oven to 300 degrees - see point # 9 below
In a saucepan over medium heat, combine cream, sugar and either cut up bananas, mashed blueberries or c.c.’s. Cook stirring until steam rises, about 5 minutes. Let sit off the heat for 15 – 20 minutes.
In a bowl, beat the yokes and vanilla extract until blended.
Strain the cream through a fine sieve into a bowl.
SLOWLY pour the cream into the eggs, stirring constantly until smooth.
Divide mixture into four x 6 oz. ramekins.
Line a 3 inch deep baking pan with a kitchen towel (Gary uses paper towels).
Place the ramekins in the pan without letting them touch.
Pour hot water into the pan until it come up ½ way on the ramekins. (Gary puts the water into the pan with the towels and puts in over while oven preheating – water is hot)
Cover loosely with foil paper, and bake until set = for 45 – 60 minutes
Remove ramekins from the pan and let cool to room temperature.
Refrigerate at least 2 hours (overnight best).
Set oven to broil
Sprinkle 2 tablespoon sugar on top and place under broiler until sugar browns ( or use a crème brulee torch)
Serve immediately.