Maddox-you suddenly started requesting Crème Brûlée after never tasting it before despite it being my all-time favorite dessert. I'm not sure what prompted your sudden urge for this little cup of heaven, but I was happy to oblige.
Crème Brûlée is surprisingly easy to make, but it does take some advance planning since it needs to sit for at least a few hours before enjoying. This base recipe makes 5, 4oz portions, but you will see there is an extra recipe for adding additional servings to it.
INGREDIENTS
1 1/2 cups heavy cream
1/2 cup half and half
1 vanilla bean, split lengthwise
pinch of fine sea salt
5 egg yolks
1/2 granulated sugar + more for the topping
For adding additional 4oz servings each
5 tablespoons (or 1/4 cup + 1 T) heavy cream
1 1/2 tablespoons half and half
1/4 tsp. good quality vanilla extract (unless you really want to purchase another vanilla bean [$$] and portion it out)
1 egg yolk
1 1/2 tablespoons granulated sugar
DIRECTIONS
Preheat oven to 325 degrees. In a saucepan, combine the heavy cream and half and half. Scrape the vanilla bean seeds with the back of a paring knife into the saucepan and add the bean pods themselves into the cream mixture as well. While stirring frequently, heat over low heat until hot but not boiling. If using vanilla extract for additional servings, add at the end. Discard the vanilla beans.
With a stove top kettle, electric kettle, or another saucepan, boil approximately 8 cups of water.
In a mixing bowl, with a wire whisk, beat together the egg yolks, sugar, and pinch of sea salt until creamy. To temper the eggs, slowly yet vigorously whisk in no more than 1/4 of the hot cream mixture into the egg yolks. Then, while still whisking vigorously, add the egg mixture to the remaining hot cream mixture. If you follow the instructions for tempering the eggs, you really won't need this next step but just in case...Using a fine mesh sieve, strain the custard into a bowl or large glass measuring cup with a pour spout. Gently pour the custard into the ramekins, dividing evenly between them.
Place the filled ramekins into a baking dish large enough to fit them all and then fill the pan halfway up the sides of the ramekins with the boiling water. Bake in the oven for approximately 35 minutes or until the custards just barely begin to set. Allow to come close to room temperature then refrigerate for at least 4 hours (overnight is best). Just before serving, sprinkle 1-1 1/2 teaspoons of sugar over the custards and then caramelize the sugar using a kitchen torch (preferred way) or by broiling for a few minutes just a couple of inches under the broiler in the oven. If you use the broiler method, you will want to refrigerate the custards for a few minutes to get them chilled again. Once the sugar is brûléed, you will want to serve them within an hour so the crunchy, caramelized sugar topping that everyone loves to crack, doesn't turn soggy.
So. Freaking. Delicious.
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