Burnt-Sugar Brûlée

Serves: 5

Santos Walker

1 January 1970

Based on User reviews:

49

Spice

53

Sweetness

56

Sourness

38

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

1 cup

Sugar (plus 6 teaspoons)

1 tbsp

Water

2 cups

Whipping Cream

5 large

Egg Yolk

1.5 tsps

Vanilla Extract

1 tsp

Salt

Directions:

1

Preheat oven to 300°F

2

Place six 1/2-cup ramekins or soufflé dishes in 13x9x2-inch metal baking pan

3

Combine 1/2 cup sugar and 1 tablespoon water in heavy medium saucepan

4

Stir over medium-low heat until sugar dissolves

5

Increase heat and boil without stirring until syrup is deep amber color and just begins to smell slightly burnt, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes

6

Slowly add cream (mixture will bubble vigorously); stir over low heat until any caramel bits dissolve and mixture is smooth

7

Remove from heat

8

Cool slightly

9

Combine egg yolks, vanilla, and salt in medium metal bowl

10

Using electric mixer, beat until mixture is pale in color, about 3 minutes

11

Gradually add cream mixture and beat until blended

12

Divide mixture among ramekins (ramekins will not be full)

13

Pour enough hot water into baking pan to come halfway up sides of ramekins

14

Bake until custards are just set, about 45 minutes

15

Remove ramekins from pan; cool slightly

16

Chill until cold, then cover with plastic wrap and refrigerate overnight

17

Preheat broiler

18

Place ramekins on baking sheet

19

Sprinkle each custard with 1 teaspoon sugar

20

Broil until sugar melts and is golden brown, turning baking sheet as necessary and watching closely to avoid burning, about 3 minutes

21

Chill custards at least 30 minutes and up to 2 hours

22

Preheat oven to 300°F

23

Place six 1/2-cup ramekins or soufflé dishes in 13x9x2-inch metal baking pan

24

Combine 1/2 cup sugar and 1 tablespoon water in heavy medium saucepan

25

Stir over medium-low heat until sugar dissolves

26

Increase heat and boil without stirring until syrup is deep amber color and just begins to smell slightly burnt, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes

27

Slowly add cream (mixture will bubble vigorously); stir over low heat until any caramel bits dissolve and mixture is smooth

28

Remove from heat

29

Cool slightly

30

Combine egg yolks, vanilla, and salt in medium metal bowl

31

Using electric mixer, beat until mixture is pale in color, about 3 minutes

32

Gradually add cream mixture and beat until blended

33

Divide mixture among ramekins (ramekins will not be full)

34

Pour enough hot water into baking pan to come halfway up sides of ramekins

35

Bake until custards are just set, about 45 minutes

36

Remove ramekins from pan; cool slightly

37

Chill until cold, then cover with plastic wrap and refrigerate overnight

38

Preheat broiler

39

Place ramekins on baking sheet

40

Sprinkle each custard with 1 teaspoon sugar

41

Broil until sugar melts and is golden brown, turning baking sheet as necessary and watching closely to avoid burning, about 3 minutes

42

Chill custards at least 30 minutes and up to 2 hours