Creme Brulee
Directions
- 1Pour the heavy cream into a saucepan.
- 2Add a pinch of salt to the cream.
- 3Add vanilla extract to the cream.
- 4Whisk the cream mixture.
- 5Bring the cream mixture to a simmer.
- 6Let the cream mixture steep for 5 minutes.
- 7Separate 5 egg yolks into a mixing bowl.
- 8Add half a cup of sugar to the egg yolks.
- 9Whisk the egg yolks and sugar until smooth.
- 10Slowly add the hot cream mixture to the egg yolk mixture while whisking continuously.
- 11Pour the custard mixture into ramekins.
- 12Place the ramekins in a baking dish.
- 13Add boiling water halfway up the sides of the ramekins in the baking dish.
- 14Bake at 325°F for 40 minutes, until the edges are set and the middle wiggles.
- 15Refrigerate the creme brulee overnight.
- 16Top the chilled creme brulee with sugar.
- 17Caramelize the sugar with a blow torch or under a broiler for about 1-2 minutes.
Ingredients
- 2 cups heavy cream
- 1 pinch salt
- vanilla extract
- 5 egg yolks
- 0.5 cup sugar
Equipment
saucepanwhiskmixing bowlramekinsbaking dishblow torch
Tips
- To avoid scrambling the egg yolks, add the hot cream very slowly, a little bit at a time.
- The edges of the creme brulee should be set and firm, while the middle should still wiggle slightly.