December 5, 2009

Crème Brûlée

Crème Brûlée, is French for burnt cream, a dessert of a rich custard base with a layer of caramelized sugar on top. It is one of my family's favorite dessert!
2½ cups heavy cream
½ cup whole milk
6 egg yolks
½ cup sugar
1 vanilla bean
pinch of salt
extra sugar for caramelizing
4-6 ramekins
1. Preheat oven to 325 F.
2. Combine milk, cream, and vanilla bean in a saucepan and scald mixture. Remove from heat and let steep for 20 minutes. Whisk sugar and egg yolks in a large metal bowl to combine. Stir the milk mixture a little at a time. Pour this mixture through a fine strainer into a bowl.
3.Scoop the mixture into 6 oz (individual) ramekins and set them into a large oven proof pan that will hold warm water halfway up to the ramekins. Bake for 35-40 minutes or until the custard is just set. Let the custard cool and then chill in refrigerator.
4. Sprinkle the top evenly with sugar and carmelize the top in the broiler.
Printable Recipe

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