From: Chef Susie Singh, Highpoint Bistro & Bar, New York City. Yield: varies depending on size of ramekin.
Crème Brulee Base:
2 qt. heavy cream
12 oz. sugar
2 Tbsp. vanilla
24 egg yolks
Preheat oven and water bath to 300 degrees. Bring heavy cream and sugar almost to a boil. Whip all egg yolks and slowly add cream/sugar mixture. Add vanilla. Fill ramekins and egg shell bowls and bake in water bath for 30 minutes.
This is the base recipe. Different flavors may be added to it, and different-sized ramekins can be used as well. The size of the ramekin affects the yield.
This dessert is served in the egg shell and in a ramekin. Egg shell bowls are prepared by using a special tool that removes only the top of the shell. Shell bowls are then washed and dried before the creme brulee base is poured into eggling bowls.
At service, sprinkle sugar over the top of creme brulee in the eggling. Caramelize sugar with a blow torch to give the dessert its signature crunchy top.
PHOTO: HIGHPOINT BISTRO & BAR