Baked with love by Tiffany Spegar from Lorken Food Finery at Gardner Village!
Preheat oven to 300. Whisk yolks and sugar together until thick and pale yellow. Add cream and vanilla and mix until blended. Strain and skim, then divide among 6 ramekins and place in a baking dish/water bath (in a baking dish, make sure water is half way up the sides of the ramekins... this allows moisture to flow through the oven and keep the custards soft). Bake for 40-50 minutes, until the outside edges are set and the center is still loose. Remove from oven and cool in water bath. Chill at least 2 hours or up to 2 days. When ready to serve, sprinkle sugar to cover the entire surface of each custard. Fire with a hand held torch until caramelized.
Additions for making brulee "3 ways"
Add 6-8 berries (we like raspberries best) to the custard before baking, while in the ramekins and bake as instructed above... AND/OR: add 1-2 teaspoons cinnamon sugar to the custard before baking, while in the ramekins and gently stir to mix... bake as instructed for classic brulee.
Garnish with berries, a cinnamon stick or mint leaves.
P.S. The big surprise/reveal is less than 2 weeks away.