Creme Brulee, Le Cirque NYC

• Heat the cream with the vanilla pod & seeds until bubbles form around the side of the pan.
• Whisk the egg and yolks with the first sugar until well blended then whisk in the hot cream.
• Strain and pour into individual ramekins, cups or creme brulee dishes.

  (mixture will fill 8 moulds 3” x 5” x 1”)
• Bake in a water bath at 300°F/150°C for approximately 45 minutes. Until the custard wobbles slightly when gently shaken).
• Cool and refrigerate for 2 hours.
• Mix the remaining white and brown sugars.
• Sprinkle each cup lightly with the mixed sugar and glaze to caramelise under a broiler or with a kitchen blow torch. (note…..the sugars will caramelise better if mixed and allow to dry, uncovered for a few days.
• Allow to cool slightly in the rerigerator and serve.

There are many creme brulee recipes available but this original given to me by Le Cirque restaurant in New York City, when working together years ago is unbeatable!