Creme Brulee

America’s Test Kitchen
Serves 8 in 6 oz ramekins


4 c heavy cream, chilled
⅔ c granulated sugar
pinch salt
2 tsp vanilla
10 large egg yolks
¼ c turbinado sugar (aka Sugar in the Raw)

Adjust and oven rack to the lower-middle position and preheat the oven to 300 degrees. Cover the bottom of a baking dish with a dish towel and arrange the ramekins on the dish, being careful that they don’t touch. Bring a kettle of water to boil.

Combine 2 c of the cream, granulated sugar, vanilla and salt in a medium saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Off the heat, cover and steep for 15 minutes.

Stir in the remaining 2 cups of cream. Place the yolks in a large bowl and slowly whisk in 1 c of the cream mixture until smooth. Whisk in the remaining cream mixture until completely combined. Strain the mixture into a pitcher or a measuring cup with a spout and distribute evenly into the ramekins.

Place the pan carefully into the oven and pour enough boiling water into the pan to reach two-thirds of the way up the sides of the ramekins. Bake until the centers of the custards are just barely set and are no longer sloshy, 30 to 35 minutes.


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