Crème Brûlée
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Crème Brûlée
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 4 cups chilled heavy cream divided
- ⅔ cup white sugar
- Pinch of salt
- 1 vanilla bean split in half lengthwise and seeds scraped out
- 12 large egg yolks
- 8 tsp turbinado sugar
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Instructions
- Adjust an oven rack to the lower-middle section of the oven. Preheat the oven to 300 degrees.
- Combine 2 cups of cream, sugar, and salt in a medium saucepan. Remove the seeds from the vanilla bean and add them to the pan, submerge the vanilla pod in the cream.
- Bring the mixture to boil over medium heat then reduce heat to simmer and let steep for 15 minutes to infuse the flavors.
- Meanwhile, place a silpat mat (or thin kitchen towel), in the bottom of a large rimmed baking sheet or roasting pan. Arrange 8 (4-5 oz) ramekins on the silpat mat. Bring a large saucepan of water to boil over high heat.
- After the vanilla bean has steeped, stir in the remaining 2 cups of cream to cool the mixture.
- Whisk the yolks well in a large bowl. Add about 1 cup of the cream mixture into the yolks; whisk until combined; repeat with remaining cream and whisk until evenly colored and thoroughly combined.
- Strain through the fine-mesh strainer into a pitcher or bowl; discard the solids in the strainer. Pour or ladle mixture in the ramekins, dividing it equally among them.
- Carefully place the rimmed baking sheet with the ramekins on the oven rack; pour boiling water into the baking pan, being careful not to splash water into the ramekins, until the water reaches two-thirds of the way up the sides of the ramekins.
- Bake until the centers of the custards are just barely set and are no longer sloshy. A digital thermometer inserted in the centers should read 170-175 degrees, 30-35 minutes. Begin checking the temperature about 5 minutes before the recommended time.
- Transfer the ramekins to a wire rack; cool to room temperature, about 2 hours.
- Set the ramekins on a rimmed baking sheet, cover them tightly with plastic wrap, and place them into the refrigerator for at least 3-4 hours.
- Uncover the ramekins, if condensation has collected on the custard surface, place a paper towel on the surface to soak up the mixture.
- Sprinkle the top of each ramekin with about a teaspoon of turbinado sugar; tilt and tap each ramekin for even coverage.
- Ignite the torch and caramelize the sugar carefully.
- Refrigerate uncovered, to re-chill, 20-30 minutes (but no longer), serve OR serve immediately, if desired. Enjoy!
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