Crème Brûlée
Ingredients
-
4
cups
heavy cream
-
¾
cup
granulated sugar
-
⅓
cup
granulated sugar
-
⅛
tsp
salt
-
8
large
egg yolks
-
1
whole
vanilla bean
-
½
tsp
vanilla extract
-
as needed
hot water
for water bath
Instructions
- Preheat the oven to 325°F and heat water for the water bath.
- In a saucepan, combine heavy cream and the scraped seeds and pod of the vanilla bean, then heat until simmering.
- Remove from heat and let it rest for 10 minutes.
- In a bowl, whisk together ¾ cup of sugar, salt, and egg yolks until pale.
- Slowly pour the cream mixture into the egg yolk mixture while whisking, then stir in the vanilla extract and remove the vanilla pod.
- Place ramekins in baking pans and divide the mixture among them.
- Pour hot water into the baking pans until it reaches halfway up the sides of the ramekins.
- Bake for 30 to 45 minutes until the centers jiggle slightly.
- Cool at room temperature for 30 minutes, then refrigerate for 3 hours.
- Before serving, sprinkle the tops with remaining sugar and caramelize with a kitchen torch.
Nutrition Facts (estimated)
Servings
7 - 6 oz ramekins
Calories
647
Total fat
55g
Total carbohydrates
35g
Total protein
7g
Sodium
6027mg
Cholesterol
376mg
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