The Best Crème Brûlée

• portioner: 5 servings
• aktiv tid: 20 minutes
• total tid: 8 hours 50 minutes

Ingredienser

1 full vanilla bean (or 1/2 tablespoon vanilla extract or 1 teaspoon vanilla bean paste)

1/4 teaspoon salt

2 cups heavy cream

5 large egg yolks (must be at room temperature, see note 2)

3/4 cup granulated sugar (divided, or superfine sugar if you have it!)

6 cups water

Fresh berries (optional, for serving)

Instruktioner

Prepare

Preheat oven to 325°F.

Prepare Vanilla

If using a vanilla bean, slice it open and scrape out the seeds. Put the seeds in a large bowl. Place the empty pod in a pot and combine with salt and heavy cream.

Cream

Heat the cream mixture on the stove until it simmers, without boiling (low heat for about 10 minutes). Remove from heat; discard the vanilla pod. Stir in vanilla extract or paste if you’re using those instead.

Add Egg Yolks

Meanwhile, in your bowl with vanilla seeds, add egg yolks and 1/2 cup sugar. Whisk (by hand) until combined. Simultaneously, bring 6 cups of water to a boil.

Temper Eggs

Do not whisk too briskly or you’ll end up with a custard that rises and falls or has lots of bubbles on the surface. While whisking at a slow and steady pace, gradually pour in 1/4 of the warmed cream mixture into the egg and sugar blend. Mix until combined, then continue to add remaining cream mixture, while whisking consistently.

Add to Ramekins

Position ramekins in a 9x13-inch pan. Pour the custard mixture into the ramekins, filling almost to the top. Carefully (using a glass liquid measuring cup) scoop boiling water into the pan until it’s halfway up the sides of the ramekins.

Bake

Carefully transfer to oven and bake 30–35 minutes until the custards are set (with a slight jiggle in the center when you gently shake). Remove from water bath and allow to cool at room temperature, then chill in fridge for 6–8 hours (or up to 4–5 days).

Torch the Tops

When ready to serve, sprinkle remaining 1/4 cup sugar evenly over the custards. Swirl the sugar for even coverage, tipping excess into the next ramekin. Caramelize the sugar using a kitchen torch until it’s golden or slightly charred. Garnish with fresh berries and serve immediately.

Caramelize with Oven

Alternative Caramelization (no torch): Ensure brûlées are chilled for at least 24 hours. Adjust oven rack to topmost and set to high broil. Broil sugar-topped custards for 1–3 minutes, watching very closely. Then refrigerate for 10–20 minutes to re-firm custard.

Näring

• Kalorier: 500 kcal
• Totalt fett: 40 g
• Mättat fett: 24 g
• Kolesterol: 315 mg
• Natrium: 175 mg
• Totala kolhydrater: 33 g
• Totalt socker: 30 g
• Protein: 5 g