Crème Brûlée - an easy elegant classic
Thursday, October 2, 2008 at 5:02PM Serves 6
Time it takes to make: Start to finish 4 1/2 hours (including chilling)
What you need:
3 cups heavy cream
1 vanilla bean or 1-½ teaspoons of vanilla extract
6 large eggs yolks
1/3 cup of granulated or caster sugar
Additional sugar for dusting and caramelizing
6 flameproof ramekins
Large roasting pan (big enough to fit all ramekins in)
What you do : Preheat oven to 325 ° F. Make sure the rack is in the middle of oven. Boil a kettle of water; you will need that for baking the custards.
Then: Pour cream into a heavy saucepan and heat over moderate heat. The cream should be hot, not boiling.
Now: Whisk the egg yolks and sugar in a medium bowl until combined. Add hot cream and continue whisking (if the cream is too hot, or you don't constantly whisk the eggs will begin to cook and you will have vanilla scrambled eggs) Add the vanilla extract and spoon the custard into the ramekins.
Finally: Arrange the ramekins in a roasting pan, add enough boiling water to come up about halfway up the sides of the ramekins. Bake the custards about 25-30 minutes, until they are just set and the middle jiggles. When they are done, remove the ramekins (using tongs if you have them) and chill in the refrigerator for at least 4 hours.
Sprinkle each custard with sugar, and place under the broiler to caramelize. The sugar will burn and smoke creating a crispy caramel topping. Let sit for a few minutes so the topping hardens.
Just in case:
If you don’t have individual dishes, you can make one large crème brûlée one using a tart/quiche type dish or pie plate, you may have to adjust the cooking time so keep an eye on it in the oven. You want the edges to be set but still jiggle in the middle.
Dessert,
date night 




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