This was one of my first true successes – the basic creme brulee.  Restaurants always had a difficult time getting the texture right and not overcooking it.  After many different recipes and tries, I came up with this ratio of ingredients, which renders a very light and rich product.

Makes 8 6-oz brulees

Ingredients

• 32 Oz 35% whipping cream
• 6 Egg yolks
• 1 Whole Egg
• 1 Cup Sugar
• 6 oz White Chocolate, Chopped
• Pinch of Salt

Topping Sugar

• 1/2 cup white sugar
• 1/2 cup brown Sugar

Method

1. Preheat the oven to 250F.
2. Combine the ingredients for brulee sugar, put on a plate and leave out to dry overnight.
3. In a kettle, boil about 4 cups of water
4. Heat the cream just to a boil.  Remove from the heat, add the chocolate and stir until smooth.
5. In a large bowl, Whisk the Eggs and Sugar together
6. Slowly add the cream mixture to the eggs, stirring quickly for several minutes
7. Pour through a fine strainer into a second container.
8. Put the ramekins in am oven-proof tray with at least 1″ sides.  Put the tray on the oven rack and pour the water around the ramekins to cover 1/2 way up the sides.  Cover the Ramekins with foil.
9. Bake for 1 hour or until set (you should be able to see them wiggle but not slosh.
10. Remove from the oven.  Cool to room temperature, then put in the refrigerator for at least 4 hours, preferably overnight.

To Serve

1. Remove brulees from Fridge.
2. Cover the brulees with the brulee sugar so there is a thin layer.  Hold a lit blowtorch at least 4 inches above the brulees and in a circular motion, toast the sugar until it starts to turn brown.  Try not to hold the torch in one place as the sugar will burn.  The sugar continues to cook when you remove the torch, so shoot for underdone.