Creme Brulee
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
10
Egg YolksDirections:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Pour the cream into a saucepan over medium-low heat
4
Scrape the vanilla caviar from the vanilla bean and add it to the cream (or add the vanilla extract if using instead)
5
Bring almost to the boil, and then turn off the heat
6
Place the egg yolks in a large bowl and add 3/4 cup sugar
7
With a whisk, mix the eggs and sugar together
8
Now, break out your elbow grease and take a deep breath
9
You're going to need to whisk the mixture like crazy for 3 or 4 minutes, until it's very light yellow in color
10
Place a fine mesh strainer over a large bowl
11
Pour the hot cream into the bowl through the strainer
12
To temper the egg mixture, very slowly drizzle 1 cup of the hot cream into the egg/sugar mixture, whisking constantly to prevent the eggs from cooking
13
Continue adding the rest of the hot cream to the bowl very slowly, whisking constantly
14
You can add the cream a little more rapidly as the mixture warms
15
Place ramekins on a rimmed baking sheet and ladle in the custard until the ramekins are three-quarters full
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Place the baking sheet inside the oven, and then pour water into the baking sheet until it reaches two-thirds of the way up the ramekins
17
Bake until the custard is set but not brown, 35 to 40 minutes, watching carefully to avoid browning
18
Remove the ramekins and allow to cool
19
Refrigerate the custards, covered, for at least 2 hours or overnight
20
When you are ready to serve the dessert, sprinkle the top of each custard generously with superfine sugar
21
Use a kitchen torch to burn the sugar to a crisp, working quickly to avoid cooking the custard below
22
(You may also place the ramekins on a pan and put them right under the broiler, but you have to be careful not to affect the custard below
23
) Serve immediately with spoons