Crème brûlée
Crème brûlée. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.
Ingredients
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It’s 500 ml of cup heavy cream
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It’s 1/2 cup of caster sugar
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You need 1 of vanilla pod
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You need 5 of egg yolks (room temperature)*
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You need 1/2 of tspn cold butter (to grease the ramekins)
Steps
- Preheat the oven to 325 degrees.
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Once you see tiny bubbles appearing around the rim Remove from the heat, cover and allow to sit for 2minutes. Remove the vanilla bean and reserve for another use..
- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Strain the custard mixture to avoid any cooked eggs. Pour the liquid into 6 butter coated ramekins.
- Place the ramekins into a roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still giggles in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan set aside until it reaches room temperature cover with cling film and refrigerate for at least 2 hours and up to 3 days.
- Remove the creme brulee from the refrigerator for at least 10 minutes prior to browning the sugar on top. Lightly sprinkle the creme with sugar until the top is evenlly coated.Using a torch, brown the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving..
Craig Lee for The New York Times Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small. It's even fun to say, even if it is a pain in the neck to type. I've loved it for a very, very, very long time. I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the cookbook-only recipes in there.
