Classic Creme Brulee
Crème brûlée is creamy, rich, and full of ultimate goodness. The custard is rich and to add texture to its creamiest its finished off with a stunning caramelized sugar. This dessert is a true classic and is always delicious.
Equipment
- 4 (4-6 oz.) Ramekins
- Kitchen blow torch
Ingredients
- 2 cups Heavy cream
- 1 Vanilla bean* split lengthwise
- 1/4 tsp Salt
- 5 Egg yolks
- 1/2 cup Sugar
- 6 tsp Small granulated sugar
Instructions
- Heat heavy cream and vanilla bean* (cut lengthwise) in a small saucepan over medium-low heat. Once the cream becomes hot (not boiling) remove from the heat. Cover and steep for up to 20 minutes.
- Preheat the oven to 325 degrees F.
- In a large mixing bowl add the sugar, egg yolks, and salt. Whisk together until a pale yellow color is visible.
- Reheat the cream to a simmer. Next remove the vanilla pod from the small saucepan. Pour a quarter of the heavy cream into the mixing bowl. Stir together. Next pour the egg mixture into the saucepan. Stir well. Divide the among 4 ramekins.
- Place the ramekins in a large baking dish lined with a dish towel. (Note: The dish towel is added to prevent the ramekins from sliding.) Fill the baking dish with boiling water. Stop when the water reaches half way up the ramekins.
- Bake for 35-55 minutes, or until the edges of the custard are set. But the center is still slightly jiggling. Remove ramekins from the water bath and allow to completely cool (1 hour). Wrap the ramekins in plastic wrap and refrigerate for 4 hours or up to 5 days.
- Remove the ramekins from the refrigerate. Allow to reach room temperature before torching (20 minutes).
- Sprinkle a thin layer (1 teaspoon) of white granulated sugar evenly across the custard. Using a torch heat the sugar until it melts. The consistency should resemble an amber/golden brown color. The objective is to have a brittle that shatters when broken. Serve immediately or within 2 hours of torching.
Notes
* If vanilla bean is not available, use 1 teaspoon of vanilla paste or 1 teaspoon of vanilla extract. If using vanilla extract, do not steep the heavy cream. As the heavy cream is warming up, quickly whisk together the sugar, salt, and egg yolks in a separate bowl. Remove the heavy cream from the heat and stir in the vanilla extract. Continue following the instructions above with mixing the heavy cream and egg yolk mixture. If using vanilla paste, follow the same instructions for vanilla beans.