Monday, December 24, 2012

Classic Crème Brûleé

Classic Crème Brûleé


·        2 cups heavy cream

·        4 egg yolks

·        ¼ cup sugar

·        1 teaspoon pure vanilla extract

·        8 teaspoons fine granulated sugar

Preheat oven to 300˚ F. Heat a pot of water, keep warm.

In a saucepan over medium heat, combine cream and ¼ cup sugar; cook, stirring, until steam just starts to rise. In the bowl of a stand mixer, beat egg yolk and vanilla until blended with the whisk. While keeping the mixer on “stir”, gradually pour in hot cream mixture. Strain mixture through a fine mesh sieve set over a bowl; divide among four 7-oz ramekins. Line a 3-inch deep baking pan with a clean kitchen towel and place ramekins on towel. Pour hot water into pan until it comes halfway up side of ramekins. Cover loosely with foil. Bake until set; approximately 30-35 minutes (the centers will shake slightly when pan is shifted). Remove from the oven and allow ramekins to cool to room temperature. Chill at least 3 hours or up to 2 days in the refrigerator. Just before serving, sprinkle 2 tsp. of sugar on each custard and caramelize with a kitchen torch.

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