Creme Brulee

 

Creme Brulee

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 5 egg yolks
  • 3 tbsp basil
  • 1/4 cup sugar

Instructions

  1. Heat oven to 325°F. Parboil cream in a saucepan over medium heat. Stir seeds into the cream. Toss in the scraped vanilla bean in the cream as well. Add chopped basil and stir and bring mixture to a low heat. Remove from heat and let sit for 20 minutes. Meanwhile, whisk the sugar into the egg yolks in a bowl. Slowly add hot cream to the mixture. Strain everything through a fine sieve into a pitcher or measuring cup with a spout to make the pour easier.

  2. Arrange four to six small ramekins in a deep-sided baking dish. Pour custard into the ramekins. Then fill the baking dish with water to come halfway up the sides of the ramekins. Cover with foil. Bake for 45 minutes

  3. Important: your baking time will depend on the depth of your ramekins, baking dish and oven temperature, so make sure to start checking early! Carefully remove the baking dish from the oven and keep ramekins in the water bath until cooled down, about 30 minutes. Remove and cover individual ramekins with plastic wrap.

  4. Refrigerate at least 3 hours

For the caramel crust:

  1. Sprinkle sugar evenly over each custard. Pre-heat broiler on high. Broil in oven for about 5 minutes or until sugar has browned. If you’re using a blowtorch, slowly sweep the flame back and forth about 3 inches away from the surface until the sugar melts and caramelizes into a shiny brown color. Garnish with fresh berries, or my current favorite, husk tomatoes if you can find them.

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