Vanilla Bean Crème Brûlée (Creme Brulee)
2 cups heavy whipping cream
1/2 cup sugar
1 vanilla bean, split lengthwise
5 large egg yolks
12 tsp sugar
Preheat oven to 325°F.
Place two 4-inch-diameter fluted Brûlée dishes in each of two rectangular baking pans or place four 3/4-cup ramekins in 1 pan.
Meanwhile, heat water in a tea kettle until just below boiling.
Mix cream and sugar in heavy medium saucepan. Split and scrape seeds from vanilla bean, and add seeds and bean pod to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to simmer and simmer gently 10 -15 minutes to infuse flavors. Strain through a fine-mesh to remove solids and set aside.
Whisk the egg yolks in a medium bowl until well blended and smooth. Gradually and gently whisk in hot cream mixture until custard is blended. Divide the custard evenly among the dishes, again straining through a fine-mesh sieve to catch any scrambled egg bits. Carefully pour enough hot water into pans to come halfway up sides of dishes without splashing water into the custards. Carefully transfer pan to oven.
Bake custards until almost set in center when pans are gently shaken, about 30 to 35 minutes. Using a spatula, transfer custards from the pan to a bakers rack to cool. Cool at room temperature for 30 minutes, then transfer ramekins to the refrigerator. Chill at least 4 hours or overnight.
To make the brûlée, sprinkle 1 - 2 teaspoons of sugar evenly over each custard. Working with 1 custard at a time, hold the blowtorch so the flame is about 2 - 4 inches above the surface. Use a sweeping motion to caramelize the top so the sugar melts but the custard does not, being careful not to hold the flame in one spot too long.
Serve immediately, or re-refrigerate the custards no longer than 2 - 3 hours. Any longer and the topping will soften and you'll lose that beautiful "crunch" of the brûlée. Garnish with fresh raspberries and a sprig of mint.
Serves 4
1/2 cup sugar
1 vanilla bean, split lengthwise
5 large egg yolks
12 tsp sugar
Preheat oven to 325°F.
Place two 4-inch-diameter fluted Brûlée dishes in each of two rectangular baking pans or place four 3/4-cup ramekins in 1 pan.
Meanwhile, heat water in a tea kettle until just below boiling.
Mix cream and sugar in heavy medium saucepan. Split and scrape seeds from vanilla bean, and add seeds and bean pod to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to simmer and simmer gently 10 -15 minutes to infuse flavors. Strain through a fine-mesh to remove solids and set aside.
Whisk the egg yolks in a medium bowl until well blended and smooth. Gradually and gently whisk in hot cream mixture until custard is blended. Divide the custard evenly among the dishes, again straining through a fine-mesh sieve to catch any scrambled egg bits. Carefully pour enough hot water into pans to come halfway up sides of dishes without splashing water into the custards. Carefully transfer pan to oven.
Bake custards until almost set in center when pans are gently shaken, about 30 to 35 minutes. Using a spatula, transfer custards from the pan to a bakers rack to cool. Cool at room temperature for 30 minutes, then transfer ramekins to the refrigerator. Chill at least 4 hours or overnight.
To make the brûlée, sprinkle 1 - 2 teaspoons of sugar evenly over each custard. Working with 1 custard at a time, hold the blowtorch so the flame is about 2 - 4 inches above the surface. Use a sweeping motion to caramelize the top so the sugar melts but the custard does not, being careful not to hold the flame in one spot too long.
Serve immediately, or re-refrigerate the custards no longer than 2 - 3 hours. Any longer and the topping will soften and you'll lose that beautiful "crunch" of the brûlée. Garnish with fresh raspberries and a sprig of mint.
Serves 4
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