Creme Brulee
flickr:3642062666

America’s Test Kitchen
Serves 8 in 6 oz ramekins

Ingredients

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.


Ingredients

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