Creme Brulee
Posted in /Cooking/Desserts on Sunday, April 02, 2017
This classic recipe is probably my ultimate favorite dessert!
Yield: 4
Ingredients
2 cups heavy cream
1/2 cup sugar
4 large egg yolks
Directions
- Preheat your oven to 325 degrees Fahrenheit. Also, set a small saucepan of water (or a teapot) over low heat.
- Pour the cream into a small saucepan, along with any flavoring you'd care to infuse (vanilla, cinnamon stick, citrus peel) and bring to a boil over medium-high heat. Immediately remove the cream from the heat and allow it to steep for 10-20 minutes, then strain through a fine sieve.
- Meanwhile, whisk the sugar and yolks together in a medium bowl until they're light in color. Add the cream in a steady stream, whisking all the while. Pour the mixture into four 6-ounce ramekins. Place the ramekins into a roasting pan or baking dish.
- When ready to bake, put on an oven mitt and open the oven door. Slide a middle rack half way out and gently place the baking dish containing the ramekins on it. Carefully pour in enough hot water to come half way up the sides of the ramekins. Slide the rack back into the oven and close the door. (This will prevent curdling of the cream)
- Bake for 25-35 minutes, until the custard is just set (firm but slightly jiggly in the middle). Cool on a wire rack, cover with plastic wrap and refrigerate for several hours or up to three days.
- Half an hour before you want to serve, remove the ramekins from the refrigerator. Take off the plastic wrap and spread a healthy tablespoon of sugar evenly over the top of each custard. Using a salamander or a blow torch, melt and lightly brown the sugar. Let them sit for 5 minutes, and serve.
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