Vanilla Creme Brulee
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Prepare the vanilla: Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife
2
Position a rack in the middle of the oven and preheat to 325 degrees
3
Infuse the cream: Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat
4
Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes
5
Discard the vanilla pod
6
Remove the cream mixture from the heat and cool slightly
7
Meanwhile, bring a kettle of water to a boil
8
Make the custard
9
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
10
Pour in the cream mixture in a slow, steady stream, whisking constantly
11
Skim off any foam or bubbles from the surface
12
Pour into ramekins: Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them
13
Bake in a water bath: 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
14
Bake until the custards are just set in the center, 40 to 45 minutes
15
Carefully remove the ramekins from the water bath and transfer to the refrigerator
16
Chill, uncovered, at least 2 hours and up to 1 day
17
Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard
18
Tilt the ramekins to evenly distribute the sugar and tap out any excess
19
Caramelize the sugar: Holding a kitchen torch about three inches away, burn the sugar until it turns a deep amber
20
Refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but not longer (the topping may start to soften)
21
Serve cold
22
Photographs by James Carriere