The Roof Restaurant Creme Brulee - cooking recipe

Ingredients

3 cups heavy cream
6 egg yolks
1 cup sugar, divided
1 teaspoon vanilla
fresh berries, for garnish

Preparation

Preheat oven to 300 degrees F. In a sturdy medium saucepan, heat cream until it just comes to a boil. Meanwhile, in a medium bowl, whisk egg yolks, 1/4 cup sugar, and vanilla until combined. Gradually whisk warm cream into egg yolk mixture.
In a small saucepan, melt and burn 1/2 cup sugar until it is a light caramel color. Gradually whisk sugar into the cream and egg mixture until well blended.
Place ten 2-ounce ramekins in a 9 x 13-inch baking pan. Divide cream mixture evenly among the ramekins. Place baking pan into oven and pour hot water into baking pan until it is about 1/4 inch deep.
Bake for 30 - 40 minutes (until the centers appear set when gently shaken). Remove ramekins from water, cool, and chill.
To serve, sprinkle the extra 1/4 cup sugar evenly over the top of the custards. Burn the sugar using a blow torch until caramel brown.
Garnish with fresh berries.