Classic Crème Brûlée II
A delicate classic crème brûlée, easy and quick to prepare!
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| Serves: | 4-6 |
| Total time: | 3 hours, 15 minutes |
| Prep time: | 15 minutes |
| Cook time: | 50 minutes |
| Oven temperature: | 150°C - 300°F |
Ingredients:
| US: | GB: | Metric: |
| vanilla pods | 1/2 | 1/2 | 1/2 |
| milk | 1/2 cup | 0.2 pints | 0.12 l |
| egg yolks | 4 | 4 | 4 |
| sugar | 1/3 cup | 2,5 oz | 70 gr |
| salt | pinch | pinch | pinch |
| whipping cream | 1 1/2 cups | 0.6 pints | 0.35 l |
| sugar | 6 tsp | 6 tsp | 25 gr |
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Preparation:
- Preheat the oven to 300° F (150°C)
- Halve the vanilla bean lengthwise and scrape the seeds in a saucepan
- Add the milk and stir over low heat, just to the point of boiling, and set aside
- Separate the eggs
- In a small bowl, whisk the egg yolks, sugar and salt until creamy and evenly combined
- Add the (cold) cream, whisking until evenly colored
- Then add the hot milk bit by bit, whisking until evenly colored
- Put the mixture through a fine strainer
- Place 4 ramekins in a hot water bath and fill them evenly with the cream
- Bake for about 50 minutes, until the edges of the custard are set, with a spot in the center about the size of a quarter remaining wiggly. (baking time depends upon the height of the ramekins: if shallow, start checking at 40 minutes)
- Remove ramekins from the hot water bath and cool to room temperature on a rack
- Cover with plastic wrap, and chill in the refrigerator for at least 2 hours
- Just before serving, uncover the ramekins and soak up any condensation with paper toweling
- Spread the sugar evenly on each ramekin and caramelize with a torch
- Serve immediately, otherwise the caramelized crust will soften
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Tips:
- Click here for tips and techniques for preparing crème brûlée.
- Click here to know more about the equipment used.
- In the Crème brûlée shop you kan buy the utensils and some of the ingredients needed.
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