Creme Brulee
Servings 4 servings
Ingredients
- 2 1/2 cups heavy cream
- 1 long vanilla bean split and scraped
- 6 large egg yolks
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 4 Tbsp superfine sugar for tops
- fresh berries and mint for garnishing optional
Instructions
- Preheat the oven to 325°F. Place four (4 inch) ramekins into a 13 x 9 inch baking dish.
- Vanilla Creme: In a 2 quart saucepan, over medium low heat warm the cream with the vanilla bean seeds. It should be warm, not boiling.
- In a medium bowl, whisk together the egg yolks and the granulated sugar. Slowly (to temper the eggs) whisk in 1/4 cup of hot cream. Whisk the tempered eggs back into the remaining cream mixing to combine. Divide the mixture evenly between the ramekins.
- Fill the baking dish with hot water until the water is around 3/4 of the way up the side of the ramekins.
- Bake for 40 minutes. The middle of the creme brûlée will still be jiggly when gently shaken. (This is okay, you don’t want to over bake it.) Remove the ramekins from the water bath and cool to room temperature. Transfer to the fridge and chill for 2 hours.
- Sprinkle the top of each brûlée with an even layer of sugar fine sugar. You want the top to be evenly and completely covered.
- Caramelize Sugar Using a Kitchen Torch: Using a kitchen torch start to caramelize the sugar on top using a back and forth motion. Be careful, the sugar can burn easily. Pro Tip: Avoid holding the torch in one spot move it continuously to evenly caramelize the sugar.
- Caramelize Sugar Under the Oven Broiler: Turn the oven broiler to the full setting and move the rack to the upper third of the oven. Place chilled creme brulee ramekins on a sheet pan. Place into the oven and broil the sugar until caramelized, turning the pan for even browning.
- Serve immediately or chill until serving garnished with fresh berries, if desired.
Nutrition
Serving: 1serving