Recipe: Crème Brûlée, A Moment to Indulge

Feb 1

Creme Brûlée

COURSE // Dessert

Prep Time: 1 hour Servings: 4
Total Time: 6 hours - overnight

Créme brûlée is the kind of dessert that tastes like luxury. A truly impressive dessert worthy of making for any occasion, it’s much easier to make than it seems. I hadn’t found a recipe that didn’t need any tweaking or adjustments in terms of time or steps, so over time (and some trial and error) I wound up putting together the parts that worked to guide me when this dessert is requested - which is often since getting this recipe down. I did buy a small handheld torch online for the job but if you don’t have one for your créme brûlées yet, I’ve included instructions on how to use your double broiler to achieve the same glass-like caramelization you can’t wait to break through and indulge in.

Ingredients

5 egg yolks (6 for a more decadent custard)
2 cups heavy cream
1 vanilla bean split lengthwise, or 1 teaspoon vanilla extract
1/8th teaspoon of salt
1/2 cup of sugar, plus about 4 teaspoons of sugar set aside for brûlée topping

Instructions

1. Set the eggs and cream out so they warm up to room temperature.

2. Heat oven to 325 degrees. In saucepan, cream, vanilla bean and salt; cook over low heat until hot. Let sit for a few minutes, then remove the vanilla bean. If using vanilla extract, add it now.

3. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the vanilla cream into this mixture, then pour sugar-egg mixture into cream and stir.

4. Pour mixture into four six-ounce ramekins and place in a large baking dish, filling It with boiling water halfway up the sides of the ramekins, creating a water bath or “bain-marie.”
Tip: I find it’s helpful to line the baking dish with a kitchen towel before adding the water to keep the ramekins from sliding around.

5. Bake for 35-45 minutes, or until centers are just barely set. Cool completely.

6. Refrigerate for several hours at least, and up to a couple of days.

7. When it’s time to serve, top each custard with about a teaspoon of sugar in a thin layer, spreading the sugar evenly over the surface by gently moving the ramekin back and forth in your hand.

8. Holding a kitchen torch 3 to 4 inches from custard, caramelize the sugar on top of each ramekin maintaining a constant circular and side-to-side motion until sugar is melted and light golden brown (about 4 minutes).
Optional: You can also use a broiler to caramelize, placing the ramekins on a baking pan or cookie sheet. Broil with tops 4 to 6 inches from heat for 5 minutes or until sugar is melted and forms a glaze.

9. Serve immediately, or refrigerate up to 8 hours before serving.