Perfect Creme Brulee

1 Tablespoon unsalted butter, softened (to grease the
sides and bottom of ramekins)
6 large egg yolks, chilled
6 Tablespoons white sugar
1 and one half cups whipping cream, chilled
4 Tablespoons dark brown sugar



Adjust oven rack to center position and heat oven to 275 degrees. Butter the bottom and sides of six one-half cup ramekins or six two-thirds cup custard cups and set them in a glass baking pan.

Whisk yolks in medium bowl until slightly thickened. Add white sugar and whisk until dissolved. Whisk in cream, then pour mixture into prepared ramekins or custard cups.

Set baking pan on oven rack and pour warm water into pan to come halfway up the ramekins. Bake uncovered until custards are just barely set, about 45 minutes.

Remove baking pan from oven, leaving ramekins in the hot water; cool to room temperature. Cover each ramekin with plastic wrap and refrigerate until chilled, at least 2 hours. (Can be covered and refrigerated overnight).

While custards are cooling, spread brown sugar in a small baking pan; place in turned-off (but still warm) oven until sugar dries, about 20 minutes. Transfer sugar to a small zipper-lock freezer bag; seal bag and crush sugar fine with a rolling pin. Store sugar in an airtight container until ready to top custards.

Adjust oven rack to the next-to-the-highest position and heat broiler. Remove chilled ramekins from refrigerator, uncover, and evenly spread each with 2 teaspoons dried
sugar. Set ramekins in a baking pan. Broil, watching constantly and rotating pan to evenly caramelize, until toppings are brittle, 2 to 3 minutes, depending on heat intensity.

Refrigerate crème brulees to re-chill custard, about 30 minutes. (Browned sugar topping will start to deteriorate in about 1 hour). Enjoy!

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Culinary Crafts is a well known Salt Lake City caterer, catering events with special guests such as Diane Keaton, the last five governors of Utah and even the President of the United States. To learn more about their company visit www.culinarycrafts.com