Classic Creme Brulee

from ButterYum

makes six 8-ounce servings

Ingredients 

• 4 cups heavy cream

• 1 vanilla bean, split (or 2 teaspoons pure vanilla extract or vanilla bean paste)

• 1/2 cup sugar

• 6 egg yolks

• turbinado sugar

DIRECTIONS

• Preheat oven to 325F.

• In a medium sauce pan, heat the cream and vanilla bean until the mix simmers (if using vanilla extract or paste, add during step 3).

• Remove pan from heat and let sit for 10 minutes (if using vanilla extract or paste, stir in now).

• In a bowl whisk together the sugar and yolks until they are a pale yellow.

• Slowly whisk cream into the egg mixture and pour into 6 custard dishes.

• Place 8-ounce ramekins or custard dishes in a large baking dish lined with a towel.

• Pour boiling water into baking dish so the level of water reaches half way up the ramekins.

• Bake for 30-40 minutes or until custard is firm but still wiggles - internal temp should reach 170F (start checking the custard at 30 minutes).

• Remove from oven and place custard dishes on a rack to rest for 1 hour; then transfer to refrigerator to chill for at least 4 hours (can be made up to 3 days in advance).

• Top with an even layer of granulated sugar (or Turbinado sugar) and use a kitchen torch to caramelize the sugar. Alternately, you can caramelize the sugar under a broiler, being careful to not allow the cold custard to warm too much.

NOTES

• Pure vanilla extract or vanilla bean paste may be used instead of splitting a vanilla bean, but the vanilla bean gives a much better flavor.

• If cream and egg mixture doesn’t reach 170F, the custard won’t set.

• During the brûlée process, granulated sugar will result in a more glass-like coating, but turbinado sugar offers a more caramelized flavor. Either will work fine.

• The baked custards can be refrigerated for up to 3 days, but don’t burpee the tops until just before serving.