Creme Brulee
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
45
Spice
60
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 cups
Heavy CreamDirections:
1
Preheat the oven to 300 degrees
2
In a medium saucepan cook the cream with the vanilla bean and salt over moderate heat until the surface begins to shimmer
3
In a large heatproof bowl, blend the egg yolks and granulated sugar with a wooden spoon
4
Slowly add the hot cream mixture, stirring gently
5
Strain the custard into a large measuring cup; skim off any bubbles
6
Arrange 8 shallow 4 1/2-inch wide ramekins in a roasting pan (see note)
7
Slowly pour the custard into the ramekins, filling them almost to the top
8
Set the roasting pan in the center of the oven and carefully pour in enough hot water to reach halfway up the sides of the ramekins
9
Cover the pan loosely with foil and bake for about 1 hour, or until the custards are firm at the edges, but still a bit wobbly in the center
10
Transfer the ramekins to a wire rack to cool completely
11
Cover and refrigerate until cold, at least 3 hours or up to 2 days
12
Preheat the broiler
13
Set the ramekins on a baking sheet and blot the surfaces of the custards to remove any condensation
14
Using a small sieve, sift 2 teaspoons of the turbinado sugar over each custard in a thin, even layer
15
Broil the custards as close to the heat as possible until the sugar is evenly caramelized, 30 seconds to 2 minutes
16
Let cool slightly and serve at once
17
NOTE: If using deeper 3/4-cup ramekins, bake the custards for about 20 minutes longer and reduce the sugar topping to 1 teaspoon per custard