My Top Picks

Crème Brulee

Shared with me by: Jay C (friend)

Ingredients

  • 1 vanilla bean (or 2 t. of pure vanilla extract)
  • 1 c. heavy cream
  • 1 c. half and half
  • 2 Tbls. white sugar
  • 1 large egg
  • 3 large egg yolks
  • 1/4 c. sugar
  • Pinch of salt
  • (6) 4 oz. ramekin dishes

Topping

  • 1/2 c. packed brown sugar
  • 1/4 c. white sugar

Instructions

Preheat oven to 325 degrees.

If using the vanilla bean, slice it open and scrape out the seeds. Combine the seeds, the remaining bean, the cream, the half and half and the 2 tablespoons of sugar in a sauce pan and heat until you see steam rising.

Meanwhile, whisk together the egg, the egg yolks, the 1/4 cup of sugar and the salt. When the cream mixture is hot, whisk some of the hot mixture into the eggs, to temper the eggs. Add remaining egg mixture to the hot mixture and whisk to incorporate. Immediately remove pan from burner.

Remove the vanilla bean pod (or add vanilla extract, if using and stir until combined). If using the vanilla bean, strain the custard into a container with a spout. Pour the custard into individual ramekins.

Place the ramekins in a pan with 2” high sides, or less. Place the pan in the oven and pour hot water into the pan, so that the water level reaches half way up the sides of the ramekins. Bake until the custard tops are no longer wet but the custard still jiggles when you gently shake (35 to 40 minutes w/ shallow 4 oz. ramekins). Remove the ramekins to cool. Cover the ramekins with plastic wrap and chill, preferably overnight.

While the custard bakes: Combine the topping sugars and spread onto a baking sheet lined with parchment paper. When you remove the ramekins, turn off the oven and place the baking sheet in the oven, for an hour, to dry the sugar. Remove and sift the dry sugar into a container with a cover.

To serve, uncover the ramekins and dry the custard surface, if needed. Spread 1-2 tablespoons of the sugar mixture on top of the custard to form an even layer. Use a kitchen torch to caramelize the topping. Rest for a few minutes and enjoy.

NOTE: If the custard has small pieces white pieces from eggs, strain before pouring into ramekins.