Crème Brûlée is sure to impress

Courtesy
Crème Brûlée at Js’ Bistro has been on the menu for more than 10 years.

Courtesy Crème Brûlée at Js’ Bistro has been on the menu for more than 10 years. Courtesy

Crème Brûlée has been on the menu at Js’ Bistro for more than 10 years. Many people consider it our signature dessert.  Since it’s a bit lighter than many desserts, it can be a great way to end a spring dinner. It’s not difficult and sure to impress your guests. Since you can make it ahead and finish it right before serving it’s perfect for company.
Crème Brûlée
Serves 8
2 quarts heavy cream
1 Vanilla bean
6 egg yolks
½ cp sugar
Preheat oven to 350 degrees.
Seed the vanilla bean, add the beans to the cream and over low heat bring to 83 degrees. Combine egg yolks and sugar and mix well.
Slowly add some of the cream mixture to temper the eggs, then add the remaining cream. Place 8 ramekins in a roasting pan and add enough water to come halfway up the ramekins. Pour the mixture into the ramekins, place in the preheated oven and cook for 45 minutes or until set. Remove from oven, let cool, then cover and chill for at least 4 hours. Just before serving sprinkle with sugar and using a kitchen torch carefully melt the sugar and let it caramelize creating a crackling crust. Serve as is, or top with freshly whipped cream and berries. 

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