Recipe by *Alia*
Classic French dessert. This is a favorite in my home. Time does not include setting time.
Top Review by Da Huz
I was getting ready to post this recipe, but turns out that it's already been posted here. I love it, and have made it several times.
This is one of the easier creme brulees that I've made, but it turns out great and never fails to impress. I make it for company, and the only modification that I make is that I have the guests caramelize their own dish at the table (and don't wait the 25 minutes). It only takes a minute or so for the crust to harden.
Be sure not to scorch your creme!!! Stir it often. And if you don't want to spend the money on the vanilla bean (which costs as much as all the other ingredients together) you can add one teaspoon of vanilla extract along with the egg yolks, according to my cookbook. Much less impressive this way, though.
- 1 vanilla bean
- 2 1⁄2 cups heavy cream
- 8 egg yolks
- 1⁄4 superfine sugar
- 3 tablespoons confectioner's sugar
Directions See How It's Made
- Preheat oven to 350.
- Split Vanilla bean lengthwise and place in a saucepan.
- Add cream to pan and bring almost to a boil. Take off heat and let stand for 15 minutes to allow vanilla flavor to develope, then remove vanilla bean.
- Scrape seeds into cream and discard the vanilla bean casing.
- Using a fork, mix together egg yolks and sugar.
- Reheat the cream then gradually mix into the egg mixture. Strain back into a saucepan.
- Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
- Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
- Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.
- roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.
- Leave at room temperature.