Vanilla Bean Creme Brûleé

 

Crème Brûlée, also known as Cambridge Burnt Cream or Trinity Cream, was first known to be published in 1691 and appeared in French cookbooks in the 1980's. Cajun restaurants is where I see this on the menu the most, as it's sensational after a spicy seafood meal.

Made from egg yolks, heavy cream, sugar and flavorings, I adore breaking the crust with a spoon!

 
 
Creme Brûlée
 
 

Elements

5 EXTRA-LARGE EGG YOLKS

1/2 CUP ORGANIC CANE SUGAR

2 CUPS HEAVY CREAM

1 TEASPOON MADAGASCAR BOURBON OR MEXICAN VANILLA

1 TABLESPOON GRAND MARNIER, OPTIONAL

1 TABLESPOON VANILLA BEAN PASTE

1/8 TEASPOON SEA SALT

8 TABLESPOONS SUPERFINE BAKER'S SUGAR, FOR CRUST


Directions

  1. Preheat oven to 325° Fahrenheit (163° Celsius).

  2. In the bowl of a stand mixer fitted with the whisk attachment, add egg yolks and 1/2 cup cane sugar; whisk on low speed until well-combined.

  3. In a small saucepan over medium heat, add heavy cream and heat until steaming with small bubbles forming around the edges (scalded), just short of boiling; do not let it boil. Remove from heat.

  4. Whisk in vanilla extract, Grand Marnier (if using), and vanilla bean paste until well-blended.

  5. With the mixer running on low speed, slowly drizzle about 1/4 cup of the hot cream into the egg mixture to temper it; gradually add the remaining cream in a slow, steady stream, mixing continuously.

  6. Arrange eight 8-ounce ramekins in a large, deep roasting pan. Divide the custard evenly among ramekins, filling nearly to the top.

  7. Bring a kettle or saucepan of water to a boil. Carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the ramekins.

  8. Bake for 35–45 minutes, or until the edges are set and the centers still jiggle slightly when gently shaken.

  9. Remove ramekins from the water bath and transfer to a cooling rack. Cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.

  10. When ready to serve, sprinkle 1 tablespoon of superfine sugar evenly over the surface of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let the caramelized tops sit for about 1 minute before serving.

Garnish with fresh fruit, curls of chocolate, and/or your favorite cream.

 
 

x, Melissa

 
CustardMelissa ChildressVanilla, Caramelize, Eggs