Creme brulee is one of my favorite desserts of all time. So for the big Pope family Christmas party I decided to make it. However, I have only made it once or twice before, so I wanted to do a little run through today. So like the past times I have made creme brulee, I have just googled "creme brulee recipe" and took the recipe at the top of the list. Today that was Alton Brown's recipe (I have learned a lot watching Alton Brown, he is however kind of annoying, but I like him). A creme brulee is a baked custard that you give a hard, caramelized top to by "bruleeing" (I don't think that is word). However, now that I have used his recipe a couple times this is how I altered it to get the best results for me, however I recommend reading through his recipe.
Mixing the eggs and sugar together so it looks like the prettiest yellow.
Meanwhile place the vanilla "scrapes" into the cream and heat the cream on the stove till bubbles form around the edges. Time to temper the egg mixture. Add one ladle full of hot cream into the eggs SLOWLY while violently whisking. Continue to slowly add the cream till it is all incorporated. Before dividing among the ramekins, run through a sieve to make sure there are no scrambles. Divide among 7 ramekins. Meanwhile get some water boiling.
Because you have to bake them in water, this is where the deeper ramekins prove useful. Notice my pan has handles, very very useful. The boiling water should go half way up the sides of the dishes.