Creme Brûlée
Serves 4-6, depending on whether you use 4 oz or 6 oz ramekins. www.ServingUpJoy.com
Creme Brûlée
Serves 4-6, depending on whether you use 4 oz or 6 oz ramekins. www.ServingUpJoy.com
Servings Prep Time
4-6 30minutes
Cook Time
40 minutes
Servings Prep Time
4-6 30minutes
Cook Time
40 minutes
Ingredients
  • 2cups cream, light or heavy
  • 1 vanilla bean, split lengthwise and caviar scraped out(alternately, 1 tsp good vanilla extract)
  • 1/8tsp kosher salt
  • 5 egg yolks
  • 1/2cup granulated sugar for custard base
  • superfine or caster sugar for topping
Instructions
  1. Heat oven to 325 degrees. In a heavy saucepan, combine cream, vanilla bean and caviar, and salt. Simmer over low heat until hot. Discard vanilla bean. (If you’re using vanilla extract, now is the time to add it.)
  2. In a large, stainless steel bowl, beat yolks and sugar together until light. Stir in about a third of the cream mixture, then pour this egg and sugar mixture into cream and stir.
  3. Pour into four 6-ounce ramekins or 6 4-ounce ramekins and place ramekins into a baking dish or roasting pan. Pull oven rack halfway out and place pan on rack. Fill pan halfway up the sides of ramekins with boiling water. Carefully push rack into oven, and close oven door. Bake 30 to 40 minutes (or more), or until centers are barely set. (I find sometimes it can take up to 50 minutes or more, and rarely takes 30, but this depends on your oven. These are easy to make but they can be temperamental in the oven.
  4. Cool for about 10 minutes at room temperature, then refrigerate several hours or overnight, covered in plastic wrap. (May be refrigerated up to a couple of days before torching.
  5. When ready to serve, top each custard with about a teaspoon of caster sugar in a very thin layer. Caramelize sugar with handheld kitchen torch until deep golden brown, holding torch about 3-4″ from ramekin. Serve within a couple of hours.