My in laws visited us last week and I wanted to impress them with homemade sweets so I chose to make Creme Brulee. I am so happy with how they turned out. I’m glad that I chose this recipe, they are so delicious, smooth, creamy and perfectly sweet. They loved it and my mother in law even took the recipe home with her!
1 vanilla bean
4 cups heavy cream
2/3 cup (4 2/3 ounces) granulated sugar
Pinch of salt
12 large egg yolks
8-12 teaspoon turbinado or Demerara sugar
1. Adjust oven rack to lover-middle positions and heat oven to 300 degrees.
2. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Combine vanilla bean and seeds, 2 cups cream, granulated sugar, and slat I medium saucepan. Bring cream mixture to boil over medium heat, stirring occasionally to dissolve sugar. Off heat, let steep for 15 minutes.
3. Meanwhile, place dish towel in bottom of large baking disk or roasting pan; set eight 4- or 5-ounce ramekins ( or shallow fluted dishes) on towel (they should not touch). Bring kettle of water to boil.
4. After cream mixture has steeped, stir in remaining 2 cups cream. Whisk egg yolks I large bowl until uniform. Whisk 1 cup cream mixture into yolks until combined; repeat with 1 cup cream mixture. Add remaining cream mixture and whisk until evenly colored and throughly combined. Stain mixture through fine-mesh strainer set over large bowl; discard solids in strainer. Divide mixture evenly among ramekins.
5. Set baking dish on oven rack. Taking care not to splash water into ramekins, pour enough boiling water into dish to reach two-thirds up sides of ramekins. Bake until centers of custard are just barely set and register 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes), checking temperature about 15 minutes before recommended minimum time.
6. Transfer ramekins to wire rack and let cool completely, about 2 hours. Cover ramekins with paper towel and wrap tightly with plastic wrap, and refrigerate until cold, at least 4 hours.
7. Uncovered ramekins, sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoon for shallow dishes); tilt and tap each ramekins to distribute sugar evenly, dumping out excess sugar. Ignite torch and caramelize sugar, keeping torch flame across sugar starting at perimeter and moving toward middle, until sugar is bubbling and deep golden brown. Refrigerate ramekins, uncovered, to rechill, 30 to 45 minutes; serve
Recipe from America’s Test Kitchen