Family-Style Creme Brulee
| Summary | |
|---|---|
| Prep time | |
| Cook time | 35-45 min @ 325° |
| Source | Smitten Kitchen Keepers by Deb Perelman (pg 251-252) |
| Yield / serves | 4 servings |
| Rating | (unrated) |
Ingredients
- 1 vanilla bean, split lengthwise or 1 tsp vanilla-bean paste and 1 tsp vanilla extract
- 1/3 c granulated sugar, plus 2 T to finish
- 3 large egg yolks
- 1 large egg (whole)
- 1 T rum, Grand Marnier, or brandy (optional)
- 2 c heavy cream
- heaped 1/4 tsp Kosher salt
Preparation
Heat the oven to 325°. Place a small dish towel or washcloth in the bottom of a 9x13-inch or larger baking dish; this will keep the custard from rattling around while it cooks. Place a 1-quart shallow baking dish on top of the towel. Bring a pot of water to a boil.
If using a fresh vanilla bean, rub the seeds into the 1/3 cup granulated sugar to infuse it with the most possible flavor.
Whisk the yolks, the whole egg, and 1/3 cup sugar until very smooth and evenly combined. Add the vanilla paste, and vanilla extract and rum, if using, then slowly, slowly drizzle in the cram, whisking the whole time. For a perfect texture, pour through a fine-mesh strainer into a bowl, ideally one with a spout.
Pour the egg-and-cream mixture into the smaller baking dish placed on top of the towel. Carefully pour enough boiling water into the larger dish so that it reaches two-thirds of the height of your interior dish. Bake until the custard is just barely set and no longer jiggly in the center, about 35-45 minutes. The custard will be 170° to 175°.
Remove the custard from the water, and cool it on a rack to room temperature, 2-3 hours; then chill completely, covered, for 4 hours, overnight, or up to 4 days.
When you're ready to eat it, sprinkle the surface evenly with the remaining 2 tablespoons granulated sugar. Use a kitchen blowtorch to melt the sugar into a crispy bronzed top.
Return the creme brulee to the fridge one more time, just to take away the warmth from the blowtorch (or broiler), which will take about 15 minutes. Don't leave it there too long, or the crunchy caramelized sugar on top will dissolve.
