Prep 20 mins
Cook 45 mins
- 1 quart heavy cream
- 1⁄2 vanilla beans or 1 teaspoon vanilla extract
- 1⁄2 cup sugar
- 10 egg yolks
- 1 pinch salt
- 1⁄2 cup sugar
- Use 6-oz. ramekins.
- Heat the oven to 325°F.
- Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).
- Split the vanilla bean in half, if using, and scrape the seeds into the cream.
- Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.
- Slowly temper the hot cream into the sugar/yolk mixture.
- Strain the mixture through a fine sieve into a pitcher or measuring cup.
- Stir in vanilla extract if using.
- Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.
- Bake until just set, 25 to 50 min.
- Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.
- Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
- Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
- Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.
- Caramelize either using a propane torch by passing over the sugar or putting under a broiler.
Very very good! Easy to make. I followed the directions exactly and used a vanilla bean. The first time I made this I used tea cups, not a good idea. The next time I used ramekins of course these were just right. Again very good. I have placed this recipe in my guest file. Thank you Mean Chef!
This was easy and delicious!! I made it once by halving the recipe and it was good but just wasn't perfection. Well I made it again today by doing the full recipe and it was outstanding!!! I did use alittle more vanila, my preference. I used 7 oz ramekins. I also didn't put aluminum foil over it. I used very hot tap water for the bath. I baked them for 40 minutes and they were completely done. I left them sit in the bath on the counter for about 10 - 15 minutes before putting them in the fridge. I used my little torch. the taste was very yummy, smooth, lucious and I was very proud of myself. Thank you so much for this recipe. This will be my permanent one. I am going to try it again and add fresh bing cherries in the bottom of the ramekins.
Great flavor in this creme brulee. I only had one cup of cream so used half and half for the rest of my half recipe. Still turned out great.