Creme Brule
2 1/2 cups heavy cream
8 egg yolks
1/3 cup sugar
1 tsp vanilla extract
12 tsp sugar (2 for each ramekin)
6 tbsp whipping cream
12 fresh blackberries, washed
6 fresh strawberries, washed and hulled
6 pieces of your favorite chocolate
Fresh mint leaves for garnish
Preheat oven to 350 degrees.
In a medium saucepan over medium high heat, bring cream to a
simmer, stirring often so as not to scorch the cream. In a small bowl, whisk together
egg yolks, sugar and a pinch of salt until blended. Slowly whisk into hot cream; stir in
vanilla extract. Divide custard amount ramekins; set in a large baking pan. Ad enough hot water
to pan to come halfway up sides of the ramekins. Bake for 30-35 minutes or until just set in center,
being careful not to overbake. Remove from water and let cool. Once Cool, cover and
refrigerate overnight .Preheat broiler. Arrange ramekins on a baking sheet and sprinkle
each with 2 tsp sugar. Place in oven and broil for 2 minutes or until sugar browns,
rotating baking sheet for even browning and watching closely to avoid burning.
Serve warm topped with whipped cream, berries, chocolate and mint leaves.