RoughChop

Crème Brûlée

Chop Rating: —/5

Ingredients

Instructions

  1. Heat the oven to 300°F. Place six shallow 4–5 oz ramekins in a deep roasting pan; have a fine-mesh strainer and a heatproof pitcher ready.
  2. Combine the heavy cream and the vanilla bean (seeds and pod) in a saucepan. Heat over medium until steaming with small bubbles at the edges, 3–5 minutes. Remove from heat, cover, and steep 10 minutes, then lift out and discard the pod.
  3. In a medium bowl, whisk the egg yolks, the granulated sugar for custard, and the fine sea salt until pale and slightly thickened, 1–2 minutes (avoid whipping in lots of air).
  4. Slowly ladle the warm cream into the yolk mixture, whisking constantly to temper. Strain the custard through the fine-mesh strainer into the pitcher; skim any foam from the surface.
  5. Divide the custard evenly among the ramekins.
  6. Slide the pan into the oven. Carefully pour the boiling water into the pan to come halfway up the sides of the ramekins, avoiding splashes.
  7. Bake until the edges are set and the centers quiver like gelatin when gently jiggled, 30–40 minutes; an instant-read thermometer should read 170–175°F at the center.
  8. Remove ramekins from the water bath and cool on a rack until barely warm, 30–45 minutes. Cover and chill until fully set, at least 4 hours and up to 2 days.
  9. To serve, blot any condensation from the custards. Sprinkle each with 1–2 teaspoons of the granulated sugar for topping, tilting to coat in a thin, even layer.
  10. Caramelize the sugar with a kitchen torch in a steady sweeping motion until deep amber and glassy, 1–2 minutes. Let stand 1–2 minutes to harden before serving. Broiler alternative: place ramekins 5–8 inches from a preheated broiler and broil until caramelized, 4–6 minutes, rotating the pan as needed; chill 5 minutes to re-firm the custard before serving.