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Creme Brulee

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Recipe by: RTT470

By far the best tasting Creme Brulee I have ever made. I learned it from a classically trained pastry chef many years ago and it has NEVER let me down. It may seem at little more elaborate than some recipes, but this is recipe worth trying. A small torch will be needed for caramelizing the sugar. Or you can set your broiler for high. Best enjoyed with a demitasse spoon and a nice cup of strong coffee ...more

Ready in 6 hours

Added to favorites by 2 cooks

Ingredients

Serves: 8

1 1/2 cups whole milk
2 3/4 cups heavy whipping cream
1 vanilla bean split in two
6 LARGE egg yolks
2 LARGE eggs
3/4 cup granulated sugar
large pinch of salt
8-4 ounce ramekins
sugar for caramelizing
a pan large enough to accommodate the ramekins

Preparation method

Prep: 4 hours 30 mins | Cook: 1 hour 30 mins

Preheat oven to 300 degrees F.

In a heavy bottomed saucepan, scald milk, cream and vanilla bean. Remove pot from heat, cover and steep for 20 minutes.

In a medium mixing bowl, whisk together egg yolks, eggs, sugar and salt.

Remove cover from vanilla cream and scald again. Very slowly whisk it into the egg/sugar mixture. Strain milk and egg mixture, scraping the vanilla seeds into the mixture. Discard vanilla bean. Chill the vanilla custard until cold, about one hour.

Pour vanilla custard into the ramekins. Place in large baking dish on the middle rack in the oven. Carefully fill pan with enough water to come halfway up on the ramekins. Cover tightly with foil. Bake the custards until all but the very center of the custards are set, about 50 minutes. Carefully remove from oven and refrigerate the custards about 4 hours.

Sprinkle enough sugar to form a light coat on the custards. If using the broiler, place custards under the broiler the sugar starts to turn a golden color and bubble slightly. If using a torch, gently melt the sugar till you get a golden color. Let cool for a minute. You should have a crisp shell of sugar.

Provided by: Allrecipes

Last updated: Mar 19 2013