 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I love the satisfying crunch when breaking the sugar crust of creme brulee. The only thing better is eating the delicious custard. Again from AB on Good Eats. Recipe can be halved. Ingredients:
1 quart heavy cream |
1 vanilla bean, split and scraped |
1/2 cup sugar |
6 large egg yolks |
2 quarts hot water |
sugar for topping |
butane torch |
Directions:
1. In a medium saucepan over medium-high heat, bring cream and vanilla bean to a boil. Remove from heat and allow to cool approximately 15 minutes.
2. Whisk together sugar and egg yolks in a medium bowl, mixing until light yellow in color.
3. Gradually whisk in the cream mixture into the eggs (be sure it is not too hot or it will scramble your eggs, yuck).
4. Pour mixture into 6 ramekins that have been placed in a large roasting pan.
5. Place pan with ramekins on rack in oven and carefully pour hot water into the pan, taking care not to get into ramekins (this is called a bain marie, aka water bath).
6. Bake for 40 to 45 minutes or until custards are set but still move slightly in the center when shaken.
7. Carefully remove the ramekins from the water bath (several rubber bands wrapped around the ends of a pair of tongs will give it traction to grab the ramekins). Turn off oven and leave water bath in oven until it has cooled down to prevent scalding yourself.
8. Refridgerate ramekins at least two hours.
9. Onto each custard carefully sprinkle enough granulated sugar to make a thin layer. Using your butane tourch, caramelize the sugar on each custard. You can do this under the broiler, just watch it very carefully and do not put ramekins too close to heat source or they may break.
10. Serve with fresh fruit or whipped cream.
|
|