It’s debated whether créme brûlée originated in England or France but what is widely agreed upon is this being an unchanged classic dessert of sweet, creamy and crunchy precision.
WHAT YOU’LL NEED:
- 1 1/2 quarts heavy cream
- 1/2 vanilla bean, opened lengthwise and using a knife scrape the inside
- 8 oz sugar
- 10 oz egg yolks, beaten (best way for home cook is to measure in liquid measure)
- raw sugar for crust
- Combine the cream, vanilla bean (scrapings from inside and outer bean), and half of the sugar in a heavy bottom stainless steel saucepan and bring to a boil.
- Whisk together the remaining sugar and egg yolks in stainless steel bowl.
- Temper the egg mixture into the milk mixture and then strain that through a fine sieve.
- Fill 12 ramekins seven-eights full and then gently place them in a water bath.
- Bake them in a 325 degree oven until they have just barely set, which will be about 45 minutes.
- Let them cool in water bath.
- Remove and wipe the bottom of the ramekin. Refrigerate the créme brûlée overnight.
- The custards are ready to be garnished and served at this point or they may be stored, tightly wrapped, under refrigeration for up to 2 days.
- Cover the surface lightly with sugar and caramelize with a hand torch or under broiler.
Article Provided By: Allison Thomas