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Creme Brulee recipe!

January 23rd, 2008

One of our favorite Creme Brulee recipes with helpful suggestions: 

Remember to separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry and filmy.

Vanilla bean gives custard the deepest flavor, but 2 teaspoons of extract whisked into the yolks in step 4, can be used instead.

The best way to judge doneness is with a digital instant-read thermometer.

Use Demerara sugar for the top crust or use a very thin layer of refined granulated sugar.

 

Ingredients:   

cups of chilled heavy cream

2/3 

cup  granulated sugar 

 

pinch of table salt

vanilla  bean

12 

egg yolks

8 – 12 

teaspoons  of Demerara sugar

1. Preheat oven to 300 degrees and  place oven rack in the center of the oven.

2. Combine 2 cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.

3. Meanwhile, wel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat.

4. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.

5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time.

6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

7. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve & enjoy!

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