View Large Image Crème Brûlée Recipe Get ingredients: 16 oz (2 cups) heavy cream 1.3125 oz (1/8 cup + 1 tbsp) + 1.3125 oz (1/8 cup + 1 tbsp) sugar (white, granulated) 3/4 tsp vanilla extract 4 egg yolks (64 g) (large, any temperature) 1/8 tsp sea salt (or kosher salt) digital scale kettle 4 ramekins (5-oz) deep pan (with sides at least as high as the ramekins) medium pot whisk medium mixing bowl ladle strainer glass measuring cup (4 cups or more) plastic wrap 1/2 tsp, 1/8 tsp Boil water in the kettle. Place the ramekins in the deep pan. Set aside. If there's anything in the oven, take it out. Set the oven to bake, 300° F (149° C). Add to pot: 16 oz (2 cups) heavy cream 1.3125 oz (1/8 cup + 1 tbsp) sugar 3/4 tsp vanilla Whisk until combined (less than 30 seconds). Place the pot on the stove. Set heat to medium. Heat the pot until the mixture starts to bubble around the edge (about 7-8 minutes). Do not let it boil. You don't need to stir. While waiting for the pot to heat up: Add to medium mixing bowl: 4 egg yolks 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: 1.3125 oz (1/8 cup + 1 tbsp) sugar 1/8 tsp sea salt Once the pot is hot enough, remove the pot 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. Strain the mixture into the glass measuring cup. 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 on the middle rack. Add enough boiling water from the kettle to the 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. Set a timer for 40 minutes (or until the custards are set). The custards should jiggle slightly in the middle when shaken. While waiting for the timer, get ingredients: tongs wire rack plastic wrap When the timer is done, remove the pan from the oven. Using tongs, carefully remove the ramekins from the pan and place the ramekins on the wire rack. Let the custards cool at room temperature for 30-60 minutes. Once cooled, cover each ramekin with plastic wrap. Place the ramekins in the fridge for at least 2 hours (or ideally, 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 Just before serving, place the ramekins in the freezer for 15 minutes. Get ingredients: sugar (white, granulated) kitchen torch 1/2 tbsp When the timer is done, remove the ramekins from the freezer. For each custard: 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 for a few minutes. Serve immediately.
