Ingredients
» 16 oz heavy cream
» 7 yolks
» 4 oz fine granulated sugar
» 1 tbs pure vanilla extract or 1/2 vanilla bean, split and scraped.
In a medium mixing bowl, combine sugar and yolks. Mix thoroughly so that your yolks do not coagulate. In a medium sauce pot, scald your heavy cream, remove from heat. Using a measuring cup, slowly add your heavy cream into your sugar and yolk mixture while whisking rapidly until all cream has been incorporated. Add vanilla. If you are using a vanilla bean instead of extract, split and scrape the bean and add it to the heavy cream before scalding.
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Run your creme brulee batter through a strainer to remove vanilla bean pod.
Let batter sit until you are able to skim all of the foam off of the top.
Preheat oven to 300°
Portion your batter into ramekins, filling 3/4 of the way up. Take a torch and quickly torch any air bubbles that rise to the top of your ramekins to ensure a smooth custard.
Cover the top of the ramekins with tightly pressed aluminum foil and place in a shallow water bath. Bake for about 18 minutes or so (depending on your oven) just until the custard is set and slightly jiggles. Pull from water bath and let cool completely. When your custard has cooled completely, sprinkle a thin layer of evenly spread sugar on top and torch until your sugar has caramelized. Let sugar firm up to create hard crust.
Crack crust and enjoy!
Photography By Joel Riner
As Featured In: Winter/Spring 2023
