Classic Crème Brûlée

Съставки

• Heavy cream2 cups
• Egg yolks5 large
• Granulated sugar1/2 cup
• Vanilla bean1
• Saltpinch

Стъпки

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   In a saucepan, heat the heavy cream with the scraped seeds and pod of the vanilla bean until just simmering. Remove from heat, cover, and let steep for 15 minutes.

3. 3

   In a separate bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar until pale and slightly thickened. Remove the vanilla pod from the cream.

4. 4

   Gradually temper the egg yolk mixture by slowly whisking in about half of the warm cream. Pour the tempered egg mixture back into the saucepan with the remaining cream.

5. 5

   Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-8 minutes). Do not boil.

6. 6

   Strain the custard through a fine-mesh sieve into a clean bowl. Pour the custard evenly into four individual ramekins.

7. 7

   Place the ramekins in a baking dish and carefully pour hot water into the dish to come halfway up the sides of the ramekins (water bath).

8. 8

   Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center.

9. 9

   Remove ramekins from the water bath and let cool completely. Chill in the refrigerator for at least 2 hours, or preferably overnight.

10. 10

    Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Let sit for a minute to harden.