Vanilla Creme Brulee
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
38
Spice
49
Sweetness
54
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Prepare the vanilla
2
Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife
3
Position a rack in the middle of the oven and preheat to 325 degrees F
4
Infuse the cream
5
Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat
6
Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes
7
Discard the vanilla pod
8
Remove the cream mixture from the heat and cool slightly
9
Meanwhile, bring Make the custard
10
Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk
11
Pour in the cream mixture in a slow, steady stream, whisking constantly
12
Skim off any foam or bubbles from the surface
13
Pour into ramekins
14
Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them
15
Bake in a water bath
16
Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins
17
Bake until the custards are just set in the center, 40 to 45 minutes
18
Carefully remove the ramekins from the water bath and transfer to the refrigerator
19
Chill, uncovered, at least 2 hours and up to 1 day
20
Prepare the topping
21
About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard
22
Tilt the ramekins to evenly distribute the sugar and tap out any excess
23
Caramelize the sugar