Creme Brulee

Cuisine

French

Servings

6

Total time

1 hr

Prep

20 min

Cook

40 min

Difficulty

hard

Ingredients

• 2 Cup Heavy cream - 2 (cups)
• 6 Count Large egg yolks, separated from 6 large whole eggs - 6 (count), Separated from 6 large whole eggs.
• 10 Tablespoon Granulated sugar - 10 tablespoons, divided: 8 tablespoons for the custard and 2 tablespoons for the crust, Use 8 tablespoons in the custard and 2 tablespoons on the chilled custards before torching.
• 2 Teaspoon Vanilla extract - 2 (teaspoons)
• 0.13 Teaspoon Fine salt - 1/8 (teaspoon)

Instructions

1. Preheat and set up the water bath

   1. *Preheat the oven to 325°F* and set *six ramekins* in a baking dish. Heat a kettle of water until very hot.

2. Warm the cream

   2. Warm the *heavy cream* in a medium saucepan over medium heat until *steaming but not boiling*, then remove from the heat.

3. Whisk the yolk mixture

   3. Whisk the *6 large egg yolks* with the *1/2 cup granulated sugar*, vanilla extract, and salt until smooth and slightly thickened.

4. Temper, strain, and portion

   4. Slowly whisk the warm cream into the yolk mixture to *temper the eggs*, then pour the custard through a *fine-mesh sieve*. Divide evenly among the six ramekins.

5. Bake in the water bath

   5. Pour hot water into the baking dish until it reaches *halfway up the ramekin sides*. Bake for *30 to 35 minutes*, until the edges are set and the centers still have a slight jiggle.

6. Cool and chill

   6. Carefully remove the ramekins from the water bath and *cool at room temperature for 1 hour*. Cover and *chill for at least 3 hours*, until fully cold.

7. Sugar the chilled custards

   7. Just before serving, uncover the chilled custards and sprinkle *1 teaspoon granulated sugar* evenly over each top, making a *thin, even sugar layer*.

8. Torch the sugar crust

   8. Caramelize the sugar with a kitchen torch until *melted and amber*, then let the crust *harden for 2 minutes* before serving.