This is another recipe from Hip Cooks. We tried to make this at home and we used deep dishes, instead of the shallow ones. And we used whole milk, instead of creme. As a result, our creme brulee never seemed to quite set and was very watery. I was so disappointed because creme brulee is one of my favorite desserts.
This yields 4 – 5 brulees. Remember, they will keep well in the fridge, covered, for date #2. If you do not have ramekins, then teacups or small, shallow bowls will do just fine!
½ cups sugar
1 ½ cup heavy cream or whipping cream (same thing).
Separate the eggs. (Toss the whites, or save them for a wonderful breaky-in-bed omelet for the next morning.) Put the yolks in a bowl with sugar and whisk them together well. Scald the cream (bring it just below boiling point.) At that point you can add 2-3 tbspns packed grated ginger to the cream, if you are making ginger brulee.
Once the cream is almost boiling, stir into the egg mixture with a whisk. (Add Grand Marnier at this point, or other flavored liqueur if you are making that kind of brulee.)
Fill the ramekins. Place in a baking sheet and fill about ½ way with water. (This is called a bain marie.) Bake at 350, for about 30 minutes ( I start checking after 20 minutes) or until just cooked in the center (slightly jiggly) – they may wobble or shake a tiny teeny bit, but will firm up in the fridge. Cool for about 3 hours, or longer, covered with cling film if it will be overnight or more.
When you are ready to serve, sprinkle with sugar (about 1 tablespoon) and torch, or put under broiler (or toaster oven, monitoring carefully!! Wait for the tops to cool and harden, and serve with garnished with raspberries, if you like.