View Large Image Crème Brûlée Recipe Get ingredients: 4 egg yolks (64 g) (large, any temperature) 476 g (2 cups) heavy whipping cream (35-40% butter fat) 1/8 tsp sea salt 38 g (1/8 cup + 1 tbsp) + 38 g (1/8 cup + 1 tbsp) sugar (white, granulated) 3 g (3/4 tsp) vanilla extract (pure) kettle deep pan (with sides at least as high as the ramekins) glass measuring cup (4 cups or more) mixing bowl (medium) saucepan (medium, 2 litres) 4 ramekins (5-oz) ladle strainer whisk plastic wrap Boil water in the kettle (for the hot water bath). Separate 4 eggs. Ensure no egg yolks get into the egg whites. Crack an egg over a small bowl. Allow the egg white to pour into the small bowl while keeping the yolk in the egg shell. Once the egg white is in the small bowl, add the egg yolk to the medium mixing bowl. Transfer the egg white to an airtight container to prevent yolk from the next egg accidentally getting into the clean egg white. Optionally, store the airtight container with the egg whites in the fridge to use for another recipe. Place the ramekins in the deep pan. Set aside. Set the oven to bake, 300° F (149° C). Ensure the oven rack is in the middle position. Add to saucepan: 476 g (2 cups) heavy whipping cream 38 g (1/8 cup + 1 tbsp) sugar 3 g (3/4 tsp) vanilla extract Whisk until combined (less than 30 seconds). Place the saucepan on the stove. Set heat to medium. Heat the saucepan until the mixture starts to bubble around the edge (about 7-8 minutes). Do not let it boil. You do not need to stir. Add to medium mixing bowl: 4 egg yolks (64 g) Optionally, place the unused egg whites in a bowl and cover with plastic wrap. Leave at room temperature and make pavlova or royal icing afterwards. Measure out, but do not add yet: 38 g (1/8 cup + 1 tbsp) sugar 1/8 tsp sea salt After the saucepan is hot enough, remove the saucepan from the heat. Turn off the heat. Add the sugar and salt to the egg yolks and whisk immediately until combined (about 30 seconds). Using a ladle, pour a small amount of the hot cream mixture into the egg mixture, then whisk quickly to combine. (Adding the cream gradually will prevent the eggs from cooking.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Slowly pour the remaining cream mixture into the egg mixture with one hand while whisking constantly with the other hand. Place the strainer over the glass measuring cup. Strain the mixture into the glass measuring cup. This will remove any cooked egg. Divide the custard evenly among the ramekins. Fill each ramekin so there is about 1/4 inch of space left at the top. If there are any air bubbles, touch the bubbles with a paper towel to pop them. Open the oven and pull out the oven rack halfway. Place the deep pan in the oven. Add enough boiling hot water from the kettle to the deep pan so that the water comes halfway up the sides of the ramekins. Push the rack back in all the way and close the oven. Bake for 40 minutes (or until the custards are set). The custards should jiggle slightly in the middle when shaken. Get ingredients: tongs wire rack plastic wrap Using tongs, carefully remove the ramekins from the deep pan and place the ramekins on the wire rack. Let cool at room temperature in the ramekins for 30-60 minutes. After cooled, cover each ramekin with plastic wrap. Chill the ramekins in the fridge for at least 2 hours (preferably overnight) before serving. Store in the fridge for up to 4 days. Store in the freezer for up to 6 months in an airtight plastic bag. Serving Chill the ramekins in the freezer for 15 minutes. Get ingredients: sugar (white, granulated) kitchen torch Sprinkle about 1/2 tbsp sugar over each custard. Rotate and tap the sides of each ramekin to spread the sugar in an even layer. Hold the kitchen torch about 3 inches away from the top of the custard. Pass the flame of the torch in a circular motion above the surface of each custard, moving the torch constantly but slowly, until the sugar bubbles, turns amber, and forms a smooth surface. Let cool at room temperature in the ramekins for a few minutes. Serve immediately.
