Crème Brûlée: Difference between revisions
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In a medium bowl, stir the eggs and sugar with a wooden spoon just until blended. | In a medium bowl, stir the eggs and sugar with a wooden spoon just until blended. | ||
Heat the cream almost to a simmer. Gradually stir in the | Heat the cream almost to a simmer. Gradually stir in the egg mixture. Strain through a fine-mesh sieve into a bowl or large measure with a pouring lip. Stir in the vanilla. | ||
Pour into six to eight 4- to 6-ounce custard cups or ramekins and place in a hot water bath (hotter the better). Set the pan in the oven and set the oven temperature at 250°. Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 1 to 1 1/2 hours. | Pour into six to eight 4- to 6-ounce custard cups or ramekins and place in a hot water bath (hotter the better). Set the pan in the oven and set the oven temperature at 250°. Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 1 to 1 1/2 hours. | ||
Latest revision as of 20:20, 8 April 2023
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 1 - 1.5 hrs + chilling time |
| Source | Joy of Cooking (pg 1017) |
| Yield / serves | 6 servings |
| Rating | Delicious |
Ingredients
- 8 large egg yolks or 3 large eggs
- 1/2 c sugar
- 2 c heavy cream
- 3/4 t vanilla
- sugar for glaze
Preparation
In a medium bowl, stir the eggs and sugar with a wooden spoon just until blended.
Heat the cream almost to a simmer. Gradually stir in the egg mixture. Strain through a fine-mesh sieve into a bowl or large measure with a pouring lip. Stir in the vanilla.
Pour into six to eight 4- to 6-ounce custard cups or ramekins and place in a hot water bath (hotter the better). Set the pan in the oven and set the oven temperature at 250°. Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 1 to 1 1/2 hours.
Remove the custards from the water bath and let cool to room temperature. Cover each one tightly with plastic wrap and refrigerate for at least 8 hours or up to 2 days. Shortly before serving, gently blot any liquid that has formed on the surface with paper towels, then caramelize the surface.
Immediately after blotting any liquid from the surface, sprinkle 1-2 teaspoons of sugar over the custard and use a propane torch, slowly rotate around the surface to caramelize the sugar.
