| Total: | 4 hr 25 min |
| Prep: | 3 hr 25 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 cups heavy cream
- 1/2 vanilla bean, split lengthwise
- Pinch salt
- 4 egg yolks
- 1/3 cup plus 2 tablespoons granulated sugar
- 8 teaspoons turbinado sugar, for glazing
Instructions
- Preheat the oven to 300 degrees. In a medium saucepan cook the cream with the vanilla bean and salt over moderate heat until the surface begins to shimmer.
- In a large heatproof bowl, blend the egg yolks and granulated sugar with a wooden spoon. Slowly add the hot cream mixture, stirring gently. Strain the custard into a large measuring cup; skim off any bubbles.
- Arrange 8 shallow 4 1/2-inch wide ramekins in a roasting pan (see note). Slowly pour the custard into the ramekins, filling them almost to the top. Set the roasting pan in the center of the oven and carefully pour in enough hot water to reach halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for about 1 hour, or until the custards are firm at the edges, but still a bit wobbly in the center.
- Transfer the ramekins to a wire rack to cool completely. Cover and refrigerate until cold, at least 3 hours or up to 2 days.
- Preheat the broiler. Set the ramekins on a baking sheet and blot the surfaces of the custards to remove any condensation. Using a small sieve, sift 2 teaspoons of the turbinado sugar over each custard in a thin, even layer. Broil the custards as close to the heat as possible until the sugar is evenly caramelized, 30 seconds to 2 minutes. Let cool slightly and serve at once.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 581 |
| Total Fat | 48 g |
| Saturated Fat | 29 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 0 g |
| Sugar | 35 g |
| Protein | 5 g |
| Cholesterol | 309 mg |
| Sodium | 89 mg |
Reviews
I loved this recipe ! Found it to be really easy ! I used a torch on the sugar instead of the broiler ! My family loved it !
Loved it! I’ve had a hard time with creme brulee in the past, but this one turned out great! For those who are not experts, heat the cream until it boils (I can’t really tell when the cream “shimmers”), then take off heat and let it sit for 10-15 minutes. Also, make sure to cover the roasting pan. On my first try, I loosely covered the pan with foil, and the creme brulee didn’t set. However, now I put the ramekins in a large, stainless steel pan and cover with a lid. Works great 🙂
This is a great and simple dessert. I will make this one over and over. What a hit.
Creme Brulee, Custard Pie, Berry Triffle all excellent using this custard recipe. For a lighter custard add 1/4C heavy cream to the recipe without adding any more sugar. I leave the vanilla specks in without straining. Keep in mind I used a torch for my creme brulee. I like the traditional torched sugar flavor.
Hope this help,
Chef K
www.MySpace.com/Crepes