Creme Brulee
The classic French dessert.
Yield
6 servingsPrep
5 minCook
45 minReady
5½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
heavy whipping cream
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 6 | large |
egg yolks
|
|
| ⅔ | cup |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
heavy whipping cream
|
|
| 15 | ml |
vanilla extract
|
|
| 6 | large |
egg yolks
|
|
| 158 | ml |
sugar
granulated |
|
Directions
Preheat oven to 300 degrees. Place 6 six ounce ramekins in a shallow roasting pan.
In a saucepan combine the cream and vanilla. Cook over medium-high heat until small bubbles appear around the edges of the pan, about 5 minutes. Remove from the heat, cover and let stand for about 15 minutes.
In a bowl, whisk the egg yolks with ⅓ cup of sugar for 2 minutes. Slowly whisk the warm cream mixture into the egg yolk mixture. Strain this mixture through a fine sieve into the ramekins.
Pour simmering water ⅓ to ½ of the way up the sides of the ramekins. Cover the pan with foil.
Bake until the custards are set but the centers jiggle slightly when shaken, about 40 minutes. Remove from the oven and let cool in the water bath, then lift out of the water. Cover and refrigerate for at least 4 hours.
Sprinkle remaining sugar over the tops of the custards to form an even layer. Using a kitchen torch, caramelize the sugar until the sugar bubbles, about 30 seconds.
Serve immediately.
