Classic Crème Brûlée
Type: Desserts and Baked Goods
A classic dessert; its name is French for "burnt cream"
Prep Time: 20M, plus standing
Cooking Time: 40M
Serves: makes 6 servings
- 2 cups heavy cream
- 1 vanilla pod, split in half lengthwise
- 5 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup demerara sugar, or use more granulated sugar
- Preheat the oven to 275°F (140°C). Heat the cream and vanilla bean in a saucepan over low heat until simmering. Remove from the heat and let stand for 1 hour.
- Using the tip of a knife, scrape the seeds from the vanilla bean into the cream. Discard the bean or save for another use. Whisk the egg yolks and granulated sugar together in a bowl. Whisk in the cream mixture. Strain through a wire sieve into a glass measuring cup. Pour equal amounts into six 6oz (175ml) ramekins. Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.
- Bake until the custards are barely set, about 40 minutes. Remove the ramekins from the pan and cool. Cover with plastic wrap and chill in the refrigerator at least 2 hours.
- To serve, position a broiler rack 6in (15cm) from the source of heat and preheat the broiler. Sprinkle 2 tsp demerara sugar evenly over the top of each custard. Broil until the sugar caramelizes. Serve immediately.
- six 6oz (175g) ramekins
- Prepare ahead: The custards, without the topping, can be covered and refrigerated for up to 2 days.
Fruit Brûlée: Put a spoonful of soft berries or cooked fruit (apricots, rhubarb) in the bottom of each ramekin before adding the custard.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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