To ensure a smooth consistency, line the bottom of the baking pan or glass
Pyrex dish with a damp kitchen towel before adding the ramekins and boiling
water.
Preheat
oven to 300 degrees Fahrenheit and have a pot of boiling water ready.
In a saucepan over medium heat, combine cream, 1/4 cup sugar and salt, and
cook, stirring occasionally, until steam rises, 4-5 minutes.
In a bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks,
a little at a time, stirring constantly, until blended. Strain mixture through
a fine mesh, sieve, set over a bowl, and divide mixture among four 6 oz. ramekins.
Place ramekins in a baking pan, and add boiling water to fill pan half way
up sides of ramekins. Cover loosely with foil, and bake until custard is just
set, 25-30 min. Chill 2-3 hrs.
Even though it's called French Toast, buy good Italian bread (not sliced).
(When very fresh, it's hard to cut pockets so use a few days after purchase).
Cut into several 1 3/4 inch thick slices. Using a serrated knife, cut deep
pockets on each slice (don't cut all the way through).
Fill each pocket with crème brulee just enough to keep inside.
In a shallow dish, whisk together 3 eggs and 1 1/2 cup of half and half. Place
filled bread in egg mixture; let stand until the bread is saturated, turning
bread to soak all sides.
Melt butter in large skillet or griddle; add bread; cook until golden brown
on all sides and filling hot.
When taken off griddle, sprinkle about 3/4 tsp of sugar on top of bread and
use kitchen torch to caramelize sugar, use small circular motions just above
the surface. Serve immediately. Serve with a side of pure maple sugar.
Kitchen torch can be purchased at Williams-Sonoma for about $30.00. Add a
serving of bacon or sausage to this delicious treat!
P.S. for a little zip, add lemon zest to Crème Brulee.
