From: Baking and Pastry: Mastering the Art and Craft
Makes ~ 10 Servings
32oz Heavy Cream
6oz granulated sugar
pinch of salt
1 Vanilla Bean (cheap ones found here!)
5 1/2 oz Egg yolks, beaten
5oz Brulee Sugar (half regular granulated, half brown sugar)
4 1/2 oz confectioner’s sugar
Combine the cream, 3oz of the sugar, and the salt in a nonreactive saucepan and bring to a simmer over medium heat, stirring gently with a wooden spoon. Remove from heat. Split the vanilla bean, scrape the seeds from the pod, add the pod and the seeds to the pan, cover, and steep for 15 minutes.
Bring the cream to a boil.
Meanwhile, blend the egg yolks with the remaining 3oz sugar. Temper by gradually adding about one-third of the hot cream, stirring constantly with a whisk. Add the remaining hot cream. Strain and ladle into ramekins, filling them three-quarters full.
Bake in a water bath at 325F until just set, 20-25 minutes.
Remove the custards from the water bath and wipe the ramekins dry. Refrigerate until fully chilled.
To finish the crème brulée, evenly coat each custard’s surface with a thin layer of brulée sugar. Use a propane torch to melt and caramelize the sugar. Lightly dust the surface with confectioner’s sugar and serve!
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