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Creme brulee is a chilled custard that is sprinkled with sugar and then placed under the broiler to create a hard glaze of caramelized sugar. What an intriguing combination of creamy and crunchy.
|Total: 3hr 30min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the oven to 300°F. Grease six 1/2-cup ramekins or custard cups with the butter. Place in a baking pan and set aside.
In a medium saucepan over medium heat, combine the cream or half-and-half, granulated sugar, and vanilla bean and cook, stirring occasionally, until the sugar is dissolved and the mixture just comes to a boil. Remove from the heat. Remove the vanilla bean and scrape the seeds back into the cream mixture. Discard the bean.
In a medium bowl, whisk the egg yolks until smooth. While whisking constantly, gradually add the cream mixture until well-blended. Evenly pour the custard into the prepared ramekins. Add warm water to the baking pan until it reaches halfway up the sides of the ramekins. Bake for 40 minutes, or until the custard is set in the center. Remove from the oven and water bath and cool to room temperature. Chill for at least 2 hours or overnight.
Preheat the broiler. Evenly spoon 2 teaspoons of the brown sugar over each ramekin. Place on a baking sheet and broil, rotating the baking sheet for even browning, until the brown sugar is melted and begins to brown, about 2 minutes. Refrigerate for 30 minutes, or until the custard is chilled and the topping has hardened.
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