French Vanilla Creme Brûlée

Ingredients

1 cup (8 ounces) whole milk

1 cup (8 ounces) heavy whipping cream

8 large egg yolks

1/2 teaspoon fine kosher salt

1/3 cup (2 1/3 ounces) plus 2 tablespoons granulated sugar, divided

2 teaspoons vanilla bean paste

Directions

Preheat oven to 350°F and position oven rack in the center. Place the ramekins in a 3 quart rectangular baking dish and set aside
1. To a saucepan set over medium-high heat add milk and cream. Heat until bubbles start to form around the edge of the pan.
Remove the pan from the heat.
2. To prepare the custard: To a large bowl add egg yolks, 1/3 cup sugar, salt, and vanila; whisk to combine, while whisking slowly pour the hot milk cream mixture Into the egg mixture and whisk until the mixture is smooth, pour the mixture though a
fine-mesh sieve into a large measuring cup with a spout to remove any overcooked egg pieces and to accelerate the cooling
3. To assemble: Place the baking dish into the oven and fill the molds to the top with the custard mixture. It is important to fill the molds to the top, as the custards lose volume as they bake.
4. To cook: Using hot water from the tap, pour enough water into the baking dish to reach halfway up the sides of the molds.
This is called a bain-marie and the hot water bath will insulate the custard from direct heat of the oven and keep the eggs from cooking too fast, which can cause them to separate and scramble. Cover the baking dish with a large piece of aluminum foil.
Cook the custard until it trembles or wobbles when gently shaken, about 35 minutes. If the mixture appears to not be set, continue to bake custards in the oven checking for doneness every 5 minutes.
5. Once baked, remove the molds from the water bath and place on a cooling rack until cool, about 30 minutes; cover and transfer to the refrigerator to set.
6. To brûlée the custards: Sprinkle the surface of each cold custard with 2 teaspoons of remaining sugar (use a tablespoon for large, shallow crème brûlée dishes). Shake the ramekin gently to distribute the sugar evenly, making sure it covers the custard all the way to the edge any exposed custard will blacken immediately under the torch's flame). Set the sugared custards on a flameproof surface, such as a metal baking sheet.
7. Light the torch and, with the tip of the flame just touching the surface, move the flame over the sugar in a slow circular motion until most of the sugar is melted and looks like tiny water droplets. Continue to heat, using the same circular motion, until the sugar turns a deep golden brown. The molten caramel will bubble and smoke-this is normal. Repeat until all the custards are caramelized. The molten caramel will solidify into a crisp surface as it cools. Refrigerate for 10 minutes before serving.
8. To serve: Place the caramelized crème brûlée onto a dessert plate and serve.

French Vanilla Creme Brûlée

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

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French Vanilla Creme Brûlée

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

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