Ervin's Home Made Creme Brulee

Some might call this custard "crema catalana"; and, when it is topped with the singed-sugar surface & presented in porcelain ramekins, "creme brulee". I first ate this treat about 1988 in Orlando and instantly remembered this taste in NYC, below. My favorite use is to make a batch of the custard, keep it in the refrigerator (might "keep" a week or so), and...when I wish...spoon together a layered mixture of the custard and blueberries in something like a parfait glass. I first encountered the custard & this fruit-custard mix at the Sunlight Cafe in New York City (on a U. S. Open trip) about 1985 & never thereafter. The following presumes pasteurization of cream (so, no need to scald).

Ingredients:

•  8-10 egg yolks (have a ratio of no fewer than 2 per cup of cream)
   
  
• 4 cups (1 qt) of heavy whipping cream (8 or more % fat...lesser fat will make a lighter texture, too light for my tastes)
   
  
• 1/2 to 1 cup white sugar (depending on desired degree sweetness)...13 tablespoons of sugar by another recipe.
   
  
• sloppy-full teaspoon of vanilla extract
   
  
• larger than 1 quart baking dish (must hold a quart-plus of custard mix)
   
  
• a second (I prefer metal with handles...roaster) container to hold baking dish in water, water to go half-way up sides the of height of the mix in the baking dish, making a water bath around the baking dish.
   
  
• oven pre-heated to 325 degrees F.
  

Steps for custard:

•  separate yolks (need not be careful...one recipe uses whole egg) & whisk
   
  
• heat cream a bit to ease taking up of sugar & then add sugar
   
  
• add (1) cream-sugar mix to yolks while stirring; (2) then add vanilla extract
   
  
• pour all in baking dish; place dish in water bath; into oven (no need to cover)
   
  
• after about 30 minutes baking, check every 10 minutes until custard "jiggles" faintly solidly when disturbed or heavily coats a spoon.
   
  
• remove & refrigerate overnight to "set"; then use with fruit as above; or...
  

Creme brulee:

•  either scoop custard into ramekins or alter above cooking so as to actually cook in ramekins, originally.
   
  
• sprinkle (brown?) sugar thinly over surface, a thickness of 3-4 grains
   
  
• arrange filled ramekins in a low container so ice or ice-water can surround
   
  
• place oven rack close to coils so broil until sugar layer melts...!!! closely watch while doing so!..."jerk" from beneath coils, just in time.
   
  
• alternatively, melt sugar surface with hand-held torch.
  (check out creme brulee info @ Wikipedia)
   
  

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