Classic vanilla Crème Brûlée. Figuring out how to do this at home has completly spoiled me… Most of the restaurant made ones don’t seem to measure up. Consider yourself warned!
If you can’t get your hands on the torch, you can set your oven to broil and put the rack as high as it goes. Then carefully use the element to broil the sugar crust. It heats up the custard a bit too much, but still yields tasty results.
Special hardware :
1. Pre-heat the oven to 325F
2. In a thick bottom pot, combine the cream and the vanilla.
3. Over medium heat bring the cream and vanilla to a boil (not a simmer!). This is called scalding the cream and is important for the final texture.
Once boiling remove from heat and allow to stand for 15 minutes.
4. While the cream is cooling, combine the eggs yolks and sugar in a large bowl.
7. Transfer into the ramekins. If you are not sure of how well you did with the previous step or if you want absolute perfection you can strain the custard into the ramekins to remove any lumps.
9. Cool the custard in the refrigerator for a minimum of 2 hours. They will keep for 3 days, so you can do these steps ahead of time.
Take the ramekins out of the refrigerator about 30 minutes before serving and allow to come back to room temperature.
10. Heat the sugar with the torch until it melts and becomes a cracking caramel layer.