Impossible-to-miss creme brulee

No matter how hard I try, I have never been able to mess up creme brulee. I'd like to think it's because I'm French, or because I'm such a talented cook, but really it all lies into this basic yet fantastic recipe.

1 quart heavy whipping cream

1 quart 2% milk

8 egg yolk

3/4 cup sugar

1 vanilla bean or 1 tbsp vanilla extract

In a saucepan, warm the cream, milk and split vanilla bean. Meanwhile, in a bowl, using a wooden spoon, mix the egg yolk (discard the white) with the sugar, until it's a very pale yellow. If you are using vanilla extract instead of vanilla bean, add the extract to the egg mixture.

Bring the milk/cream to a boil, then pour a little bit on the egg mixture (about 1/4 cup). Mix really well. Then add the rest of the milk.

Using a laddle, transfer the warm cream into individual ramequins, filling them up almost to the top.

Now, here's the secret to success: place the ramequins in a large oven-proof dish, and fill the dish with lukewarm water, up to about half the height of the ramequins. This is called "baking in a bain marie". It will allow the creme to cook slowly, which is what gets it the extremely smooth texture.

Transfer the whole thing to the oven, preheated to 300F, and baked for about 45 min.

Let cool then store in the fridge at least 2-3 hours.

Just before serving, make the "brulee" part of the creme brulee (it means "burnt"): sprinkle a teaspoon of sugar (ideally brown sugar but plain white sugar works as well). Then melt it with a torche until it forms a caramel.

That's it! You've got your own creme brulee that's in fact better than in most restaurants.

Enjoy!

Comments

[Xris Ernest Hall]

You had me at "1 quart heavy whipping cream"lkhn

[Anastasia]

Mais oui! Quel délice! De toute façon, je ne peux pas y résister!! Mille merci pour la recette.