We made Creme Brulee!
8 organic egg yolks (I prefer to use duck eggs)
1/3 cup cane sugar ( prefer to use sucranat)
2 cups organic heavy creme
1 teaspoon pure vanilla extract or 1 whole vanilla bean split in half lengthwise
1/4 cup cane sugar (for the caramelized tops)
In a large bowl, whisk together egg yolks and cane sugar until it has dissolved and the mixture is thick and pale yellow. Set aside. Using a double boiler bring the cream to a gently simmer; do not boil. Remove the cream from heat, and slowly pour into egg mixture. Add vanilla.
Pour mixture into top of double boiler; the water should be simmering, not boiling. Cook, stirring frequently, until the custard is thick enough to coat the back of a wooden spoon, about 30 minutes. Remove from heat and fill individual serving containers, such as ramekins, custard cups, coffee cups, or edible serving cups with custard. The custard will thicken as it cools. Chill completely, at least 6 hours.
After it is chilled, sprinkle about 2 teaspoons of cane sugar over each custard, and caramelize. For best results, use the small, hand held torch to melt cane sugar.
A sweet happy Valentine’s Day!