Vanilla Bean Crème Brûlée
By Tested and Perfected in the Sur La Table Kitchen
Vanilla Bean Crème Brûlée
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
Yield: 4, 4 ounce servings
3/4 cup whole milk
3/4 cup heavy whipping cream
2 teaspoons vanilla bean paste
4 large egg yolks
1/3 cup plus 2 tablespoons granulated sugar, divided
1/4 teaspoon kosher salt
3/4 cup heavy whipping cream
2 teaspoons vanilla bean paste
4 large egg yolks
1/3 cup plus 2 tablespoons granulated sugar, divided
1/4 teaspoon kosher salt
You can substitute other flavorings for the vanilla—orange or lemon zest, coffee beans, spices, or a combination of these. If you don't have a propane or butane torch for caramelizing the tops, use a broiler instead.
Preheat oven to 350°F. Position oven rack in center of oven. Place 4 ramekins in a 3 quart rectangular baking dish and set aside.
To a small heavy saucepan set over medium-high heat, add milk, cream and vanilla. Heat until liquids begin to bubble around edges. Remove saucepan from heat.
To a large bowl, add egg yolks, 1/3 cup sugar, and salt; whisk to combine. While whisking, slowly pour hot milk-cream mixture into egg mixture and whisk until mixture is smooth. Pour custard through a fine-mesh strainer into a large measuring cup with a spout to remove any overcooked egg pieces.
To bake custard: Place baking dish into oven and fill ramekins to top with custard mixture. Using hot water from tap, pour enough water into baking dish to reach halfway up sides of molds. This is called a bain-marie. A bain-marie insulates the custard from the direct heat of oven and keeps the eggs from cooking too fast, which can cause them to separate and scramble. Cover baking dish with aluminum foil. Bake custards until they wobble when gently shaken, about 35 minutes. If mixture appears to not be set, continue to bake custards in oven checking for doneness every 5 minutes.
Remove ramekins from water bath and place on a cooling rack until cool, about 30 minutes. Cover and transfer custards to refrigerator to chill completely and set.
To brûlée custards: Sprinkle surface of each cold custard with 2 teaspoons granulated sugar. Rotate ramekin gently to distribute sugar evenly, making sure custard is fully covered.
Using a kitchen torch movie flame over sugar in a slow circular motion sugar is melted and looks like tiny water droplets. Continue brûlée, using same circular motion, until sugar turns a deep golden brown. The molten caramel will bubble and smoke—this is normal. Repeat until all custards are caramelized. The molten caramel will solidify into a crisp surface as it cools.
To serve: Chill crème brûlées for 10 minutes if needed. Serve cold.
Preheat oven to 350°F. Position oven rack in center of oven. Place 4 ramekins in a 3 quart rectangular baking dish and set aside.
To a small heavy saucepan set over medium-high heat, add milk, cream and vanilla. Heat until liquids begin to bubble around edges. Remove saucepan from heat.
To a large bowl, add egg yolks, 1/3 cup sugar, and salt; whisk to combine. While whisking, slowly pour hot milk-cream mixture into egg mixture and whisk until mixture is smooth. Pour custard through a fine-mesh strainer into a large measuring cup with a spout to remove any overcooked egg pieces.
To bake custard: Place baking dish into oven and fill ramekins to top with custard mixture. Using hot water from tap, pour enough water into baking dish to reach halfway up sides of molds. This is called a bain-marie. A bain-marie insulates the custard from the direct heat of oven and keeps the eggs from cooking too fast, which can cause them to separate and scramble. Cover baking dish with aluminum foil. Bake custards until they wobble when gently shaken, about 35 minutes. If mixture appears to not be set, continue to bake custards in oven checking for doneness every 5 minutes.
Remove ramekins from water bath and place on a cooling rack until cool, about 30 minutes. Cover and transfer custards to refrigerator to chill completely and set.
To brûlée custards: Sprinkle surface of each cold custard with 2 teaspoons granulated sugar. Rotate ramekin gently to distribute sugar evenly, making sure custard is fully covered.
Using a kitchen torch movie flame over sugar in a slow circular motion sugar is melted and looks like tiny water droplets. Continue brûlée, using same circular motion, until sugar turns a deep golden brown. The molten caramel will bubble and smoke—this is normal. Repeat until all custards are caramelized. The molten caramel will solidify into a crisp surface as it cools.
To serve: Chill crème brûlées for 10 minutes if needed. Serve cold.