Crème Brûlée
Ingredients
Units
Scale
- 4 cups heavy cream
- 1 tbsp vanilla extract or whole Vanilla Bean OR 1 Tablespoon Vanilla Paste
- 10 egg yolks
- 3/4 cup sugar
- 6 tbsp superfine sugar
Instructions
- Preheat oven to 325° F/ 162° C.
- Pour the cream into the saucepan. Add vanilla (whichever product you’re using) and simmer over medium-low heat.
- Whip egg yolks with the sugar until pale yellow and thick.
- Strain cream using a fine mesh strainer.
- Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.
- Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.
- Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.
- To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.
- Serve immediately!