sweet

Vanilla Creme Brulee

• source: https://cooking.nytimes.com/recipes/9039-vanilla-creme-brulee
• time: 60
• servings: 4

Ingredients

• 470 ml heavy cream
• 1 vanilla bean
• 1 tsp vanilla extract
• 0.8 g salt
• 5 egg yolks
• 100 g sugar
• 1 tsp sugar for topping

Cookware

• oven
• saucepan
• bowl
• 6-ounce ramekins
• baking dish

Method

1. Preheat oven to 165°C.
2. In a saucepan, combine heavy cream, vanilla bean, split lengthwise (or vanilla extract), and salt. Cook over low heat just until hot. Let sit for a few minutes, then discard the vanilla bean. If using vanilla extract, add it now.
3. In a bowl, beat egg yolks and sugar together until light.
4. Stir about a quarter of the cream into the egg mixture, then pour the egg mixture back into the cream and stir to combine.
5. Pour into four 6-ounce ramekins and place ramekins in a baking dish. Fill the dish with boiling water halfway up the sides of the ramekins.
6. Bake for 30 minutes to 40 minutes, or until centres are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
7. When ready to serve, top each custard with about sugar for topping per ramekin in a thin layer. Place ramekins under a broiler 2 to 3 inches from the heat source. Broil until sugar melts and browns, about 5 minutes. Serve within two hours.