Preheat oven to 275 degrees F. Adjust oven rack
to center position. Butter six (1/2 cup) custard cups and set them
into a glass baking dish. If cooking custards in a metal pan, cover
the bottom of the pan with a layer of newspaper to ensure an even
temperature on the bottom.
In a large bowl, beat egg yolks until slightly thickened. Add sugar
and mix until dissolved; mix in cream, then pour mixture into prepared
custard cups. Bring the water for the water bath (see definition on
right) to a light simmer on top of the stove; carefully pour hot water
into the baking pan to come half-way cup the sides of the custard
cups. NOTE: The most common mistake people make in baking a custard
is not putting enough water in the hot-water bath. The water should
come up to the level of the custard inside the cups. You must protect
your custard from the heat.
Bake approximately 45 minutes or until set around the edges but still
loose in the center. The cooking time will depend largely on the size
of the custard cup you are using, but begin checking at a half hour
and check back regularly. When the center of the custard is just set,
it will jiggle a little when shaken, that's when you can remove it
from the oven.
Remove from oven and leave in the water bath until cooled to room
temperature. Remove cups from water bath, cover with plastic wrap,
and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2 teaspoons of remaining
sugar over each creme brulee. For best results, use a small hand-held
torch. Hold the torch 4 to 5 inches from the sugar, maintaining a
slow and even motion. Stop torching just before the desired degree
of doneness is reached, as the sugar will continue to cook for a few
seconds after flame has been removed.
If you don't have a torch, place creme brulees 6 inches below the
broiler for 4 to 6 minutes or until sugar bubbles and turns golden
brown.
Refrigerate creme brulees at least 10 minutes before serving. Serve
within 1 hour, as topping will deteriorate.
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