Crème Brulee


Crème Brulee! This is one of my all time favorite desserts. Chilled creamy custard is topped by a hard crunchy sugar crust. Serve with some fresh berries and garnish with mint. Yes – there are a lot of steps, but it’s SO worth it. I’ve made this three times now, and this recipe has not failed me yet!

Blog creme brulee (1)

Blog creme brulee (4)

Ingredients

  • 4 cups chilled heavy cream
  • 1/2 cup sugar
  • pinch salt
  • 1 vanilla bean, split in half lengthwise and seeds scraped out
  • 12 large egg yolks
  • 8-12 tsps turbinado or demerara sugar (these are coarser sugars, but you can certainly use regular granulated sugar)

Directions

  • Set oven to 300 degrees and set a pot of water to boil over high heat.
  • Combine 2 cups of the cream, sugar and salt in saucepan
  • Add vanilla seeds including the pod and bring mixture to a boil over medium heat, stirring frequently to ensure sugar dissolves
  • Remove from heat and let steep for 15 minutes to infuse flavors
  • Place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4 or 5 oz ramekins on towel.
  • After vanilla has steeped, stir in remaining 2 cups cream to cool mixture.
  • Whisk egg yolks in a large bowl and whisk in about 1 cup of the cream mixture, repeat with cups of the cream mixture until all evenly combined
  • Strain through a fine mesh strainer into a pitcher or clean bowl (discard solids from strainer)
  • Pour or ladle mixture into ramekins
  • Now pour the boiling water into the dish holding the ramekins – taking care not to splash water into the ramekins and cream mixture – until water is about 2/3 of the way up the outside of ramekins
  • Bake about 30-35 until the centers of custards are just barely set – an instant read thermometer should register 170-175 degrees at this point
  • Transfer to a wire rack and cool at room temperature for 2 hours
  • Once cool, cover tightly with plastic wrap and refrigerate until cold, 4 hours or up to 4 days.
  • Uncover when ready to serve – remove any condensation that may have formed with a paper towel – and sprinkle each dish with 1 tsp sugar. Shake a little to distribute sugar evenly on top of custard.
  • Ignite torch and caramelize the sugar.
  • Ready to serve or return to refrigerator for no more than 45 minutes
  • Garnish with fresh berries

dit-elle-Esther

One thought on “Crème Brulee

  1. Pingback: Honey Creme Brulee with Raspberries |

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