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Classic Crème Brûlée

4

cups

chilled heavy cream

2/3

cup

, (4 2/3 ounces) granulated sugar

Pinch, salt

1

vanilla bean, halved lengthwise

12

large

egg yolks

8

-12 teaspoons turbinado or Demerara sugar

1

Adjust oven rack to lower-middle position and heat oven to 300

2

degrees.

3

Combine 2 cups cream, sugar, and salt in medium saucepan; with

4

paring knife, scrape seeds from vanilla bean into pan, submerge pod

5

in cream, and bring mixture to boil over medium heat, stirring

6

occasionally to ensure that sugar dissolves. Take pan off heat and

7

let steep 15 minutes to infuse flavors.

8

Meanwhile, place kitchen towel in bottom of large baking dish or

9

roasting pan and arrange eight 4- or 5-ounce ramekins (or shallow

10

fluted dishes) on towel. Bring kettle or large saucepan of water to

11

boil over high heat.

12

After bean has steeped, stir in remaining 2 cups cream to cool

13

down mixture. Whisk yolks in large bowl until broken up and

14

combined. Whisk about 1 cup cream mixture into yolks until loosened

15

and combined; repeat with another 1 cup cream. Add remaining cream

16

and whisk until evenly colored and thoroughly combined. Strain

17

through fine-mesh strainer into 2-quart measuring cup or pitcher (or

18

clean medium bowl); discard solids in strainer. Pour or ladle

19

mixture into ramekins, dividing it evenly among them.

20

Carefully place baking dish with ramekins on oven rack; pour

21

boiling water into dish, taking care not to splash water into

22

ramekins, until water reaches two-thirds height of ramekins. Bake

23

until centers of custards are just barely set and are no longer

24

sloshy and digital instant-read thermometer inserted in centers

25

registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for

26

shallow fluted dishes). Begin checking temperature about 5 minutes

27

before recommended time.

28

Transfer ramekins to wire rack; cool to room temperature, about 2

29

hours. Set ramekins on rimmed baking sheet, cover tightly with

30

plastic wrap, and refrigerate until cold, at least 4 hours or up to

31

days.

32

Uncover ramekins; if condensation has collected on custards, blot

33

moisture with paper towel. Sprinkle each with about 1 teaspoon

34

turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt

35

and tap ramekin for even coverage. Ignite torch and caramelize

36

sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45

37

minutes (but no longer); serve.

Servings: 8

Yield: 8 Dozen

Nutrition Facts

Serving size: 1/8 of a recipe (3.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

352.75

Calories From Fat (72%)

255.54

% Daily Value

Total Fat 28.88g

44%

Saturated Fat 16.2g

81%

Cholesterol 358.53mg

120%

Sodium 71.45mg

3%

Potassium 72.95mg

2%

Total Carbohydrates 19.25g

6%

Fiber 0g

0%

Sugar 18.44g

 

Protein 5.27g

11%

Tips

Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry and form a film. A vanilla bean gives custard the deepest flavor, but 2 teaspoons of extract, whisked into the yolks in step 4, can be used instead. The best way to judge doneness is with a digital instant-read thermometer. The custards, especially if baked in shallow fluted dishes, will not be deep enough to provide an accurate reading with a dial-face thermometer. For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish. It’s important to use ramekins that measure 4 to 5 ounces. To check the size of your ramekins, fill one to the rim with a measured amount of water.