CRÈME BRÛLÉE - Classic Crème Brûlée
Nb persons: 8
Yield:
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| >>>>>>>>>>>>>>>>>>>>>>>>> CLASSIC CREME BRULEE � 1 vanilla bean � 4 cups heavy cream (divided use) � 2/3 cup (4 2/3 ounces) granulated sugar � Pinch salt � 12 large egg yolks � 8 to 12 teaspoons turbinado or Demerara sugar Adjust oven rack to lower-middle position and heat oven to 300 F. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Combine vanilla bean and seeds, 2 cups cream, sugar, and salt in medium saucepan. Bring mixture to boil over medium heat, stirring occasionally to dissolve sugar. Off heat, let steep for 15 minutes. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan; set eight 4- or 5-ounce ramekins (or shallow fluted dishes) on towel (they should not touch). Bring kettle of water to boil. After cream has steeped, stir in remaining 2 cups cream. Whisk egg yolks in large bowl until uniform. Whisk about 1 cup cream mixture into yolks until combined; repeat with 1 cup more cream mixture. Add remaining cream mixture and whisk until evenly colored and thoroughly combined. Strain mixture through fine-mesh strainer into large liquid measuring cup or bowl; discard solids in strainer. Divide mixture evenly among ramekins. Set baking dish on oven rack. Taking care not to splash water into ramekins, pour enough boiling water into dish to reach two- thirds up sides of ramekins. Bake until centers of custards are just barely set and register 170 F to 175 F, 30 to 35 minutes (25 to 30 minutes for shallow, fluted dishes), checking temperature about 5 minutes before recommended minimum time. Transfer ramekins to wire rack and let cool to room temperature, about 2 hours. Set ramekins on baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours. Uncover ramekins; if condensation has collected on custards, blot moisture with paper towel. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow, fluted dishes); tilt and tap each ramekin to distribute sugar evenly, dumping out excess sugar. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to rechill, 30 to 45 minutes; serve. Makes 8 servings. Notes: 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 the custard the deepest flavor, but 2 teaspoons of vanilla extract, whisked into the yolks, can be used instead. While we prefer turbinado or Demerara sugar for the caramelized sugar crust, regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow, fluted dish. Variations � Espresso Creme Brulee: Crush 1/4 cup espresso beans lightly with the bottom of a skillet. Substitute this for vanilla bean. Whisk 1 teaspoon vanilla extract into yolks before adding | |
| cream | |
| � Tea-Infused Creme Brulee: Substitute 10 Irish breakfast tea bags, tied together, for vanilla bean; after steeping, squeeze bags with tongs or press into fine-mesh strainer to extract all liquid. Whisk 1 teaspoon vanilla extract into yolks before adding | |
| cream | |
� Family-Style Creme Brulee: Substitute 11x7-inch baking dish
for ramekins and bake for 40 to 50 minutes. Let cool to room
temperature, 2 1/2 to 3 hours.
� Make-Ahead Creme Brulee: Reduce egg yolks to 10. After
baked custards cool to room temperature, wrap each ramekin
tightly in plastic wrap and refrigerate for up to 4 days.
Cook's Illustrated Cookbook
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