Creme Brulee
Super easy to make. Alot easier than most people realize. A rich baked custard with a crisp caramelized sugar topping.
Servings: 2 to 3
Ingredients
• 2 Cups heavy cream (not heavy whipping cream)
• 1/2 vanilla bean, split and scraped
• 1/4 cup vanilla sugar
• 3 large egg yolks
• Some brown sugar
Directions
○ Preheat the oven based on the cooking methods degrees. (see cooking methods below)
• The slow method works great for me.
○ Place the cream, vanilla bean, and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Since it is heavy cream, you can bring it to a boil. Remove from the heat, cover, and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
○ In a medium bowl, mix together 1/4 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Do not overmix; you want to keep it thick, not light and airy.
○ Strain the cooked cream while adding it a little at a time, stirring continually. Pour the liquid into 3 to 4 ramekins (7- to 8-ounce). You can touch any air bubbles with the pointed edge of a paper towel to remove them.
Notes
• The key is not to cook the eggs when mixing in the cream.
• Be sure to let the cream cool for at least 15 minutes.
• Slowly mix in the warm cream so the eggs do not scramble.
Cooking Methods
Two cooking methods: slow and fast. The key to cooking is not to get the custard above 210 degrees, because that is the temperature where the egg will be overcooked. The custard is done when it only giggles in the middle, much like a cheesecake.
• If you want to check the temperature, it should be 175 degrees in the center.
• Slow cooking method: Preheat the oven to 210 degrees. Bake the creme brulee 1 1/2 hours or longer. Begin checking at 1 hour and check every 15 minutes. If cooking in an electric oven, use a water bath to prevent cracking.
• Fast cooking method: Preheat the oven to 325 degrees. Place the ramekins into a large cake pan or 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 trembling in the center, approximately 40 to 45 minutes.
Finish
○ Remove the ramekins from the oven and refrigerate for at least 2 hours and up to 3 days.
○ Remove the creme brulee from the refrigerator for at least 30 minutes prior to carmelizing the sugar on top.
○ Divide the remaining 1/2 cup vanilla sugar equally among the dishes and spread evenly on top.
○ Caramelize the suger.
Caramelizing the Sugar Options
• Use at least 1 teaspoon of sugar.
• Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
• Place close under an oven broiler or in a toaster oven to melt the sugar and form a crispy top.
• Flambe. Liquors and liqueurs that are 80-proof are considered the best choices for flambe. Those above 120-proof are highly flammable and considered dangerous.