Creme Brulee Recipe

Creme Brulee

From bondc 16 years ago

A proper creme brulee should be denser, thicker, and richer than a custard. This is the real deal, and definitely not for those on a diet.

Preheat oven to 300.
Scrape the seeds from the inside of the vanilla bean, and put them and the bean halves in a small pan. Add the cream. Simmer covered over very low heat for 30 minutes, then remove the vanilla bean (if you'd rather use vanilla extract, skip this step and add 2 teaspoons of extract with the cream). Beat the yolks and sugar together until the mixture has thickened. Turn the mixer down to low and gradually mix in the cream. Beat at medium speed for about two minutes, until thoroughly mixed, and strain.
Pour into six custard cups, and place cups in a large baking pan. Add hot water to the pan so it comes halfway up the sides of the custard cups. Bake about 55-60 minutes; it should be set on the outside, but still a bit soft in the center. Remove and let cool to room temperature, then refrigerate until cold. Sprinkle brown sugar (be generous) over the tops, then use a propane torch (I see no reason to waste money on those chi-chi kitchen torches) to caramelize the sugar: keep the torch moving over the surface and don't get it too close. As soon as the sugar melts, stop. Refrigerate for another 15 minutes before serving.
To make almond creme brulee, use 1/2 T. almond extract (oil of bitter almonds -- NOT artificial flavoring) in place of the vanilla, and just before serving, sprinkle toasted slivered almonds on top.

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bondc State College, PA

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