Creme Brulee or “burnt cream”is a satiny custard. It is served chilled yet glistens with acrisp caramelized sugar top, which when tapped with the backof a dessert spoon, shatters like glass, revealing that cool,vanilla-infused custard hidden below.
Recipe: Creme Brulee
4 cups heavy cream 10 large egg yolks, graded large 1 to 2 vanilla beans, split and scraped or 2 tablespoonspure vanilla extract 1 cup granulated sugar, plus extra to caramelize top
Using a wire whisk or an electric mixerfitted with the whip attachment, vigorously whisk egg yolks withgranulated sugar in a large bowl, until mixture becomes lightin color and sugar has dissolved a bit; set aside.
In a medium-sized saucepan, combine heavycream with vanilla beans which have been carefully split downthe center, its fragrant black seeds scraped from the pod, andboth combined with the cream. Bring the mixture to a simmer;when small bubbles have formed around the edges of the creamit is ready.
Gradually pour the cream mixture intothe egg/sugar mix, whisking gently by hand to combine. Straincustard through a fine mesh strainer, retrieve vanilla bean andplace it back into the custard. Chill and cover mixture witha sheet of plastic wrap, pierced several times to release anysteam (chilling mixture overnight will let the flavors developand allow custard to thicken a bit).
Preheat oven to 350°F (175°F).Place individual ramekins in a baking pan, large enough to hold8 to 10 six-ounce custard cups and deep enough to allow the waterfor the bain-marie to be added reaching at least halfway up thesides of the dishes.
Remove the vanilla bean from the custardmixture (can be reserved for another use) and fill ramekins 3/4full. Place pan in preheated oven and pour hot water into bakingpan so water level reaches halfway up the sides of the ramekins.Cover pan with a sheet of heavy-duty aluminum foil, sealing edgesto retain steam. Cook 40 to 50 minutes or until custards areset. To test for doneness, gently shake the individual ramekins;if center is still a bit liquid-like or wobbly return custardsto oven and continue to cook, checking every 5 to 7 minutes,until it has just set, with a small area in the center, the sizeof a quarter, still a bit loose.
Remove ramekins from baking pan and chillcustard in refrigerator several hours or until chilled through.
To serve put a thin layer of granulatedsugar atop each custard. Using a blow torch, over a heat andflame proof surface (like over a large cookie or baking sheet)caramelize sugar working from the outside in towards the middlekeeping the torch in constant motion. Sugar should be goldenbrown and caramelized never black. If burnt, let the sugar layercool a few minutes than peel it away with a paring knife andbegin again. Alternatively you could caramelize the sugar undera broiler, keeping a careful watch over it and rotating it tocook evenly.
Makes 8 to 10 individual creme brulees.
How To make crème brûlée – Crème brûlée recipeIf the Creme Brulee recipe was useful and interesting, you can share it with your friends or leave a comment.