Easy & Perfect Classic Creme Brulee

Simple, pretty & delicious!

Ingredients:

1 or 2 vanilla beans**

4 cups (1 quart) cold heavy cream

1/2 cup plus 2 tablespoons sugar

1/8 teaspoon fine sea salt

9 large egg yolks

Topping & Garnish:

about 1/4 cup sugar

fresh berries (optional)

 

Method:

Use a paring knife to cut the vanilla beans in half lengthwise. Scrape out the contents from the inside of the pod with the backside (non-sharp) of the knife.

Add the scrapings and pods to a large saucepan.

Add 2 cups of the cream, sugar and salt to the saucepan. Bring to just before simmering over medium heat. Gently whisk until the sugar dissolves Cover and set aside for 10 minutes.

Preheat oven to 300*. Line the bottom of a large roasting pan or baking dish with a small kitchen towel, folded so that it lays flat. Position the roasting pan on a baking sheet. (This makes it easier and safer to remove the pan from the oven.) Place 8 (6 ounce) ramekins on top of the towel. Leave space between the ramekins so that they are not touching. (If you do not have room inside the pan for all 8 ramekins, bake the custards in two batches.)

Bring 8 cups of water to boil. Remove from the heat and set aside.

Stir the remaining 2 cups of cream into the mixture in the saucepan. Add the egg yolks to a large bowl. Slowly pour in the mixture in the saucepan while whisking the eggs and cream constantly. Whisk until the mixture is well blended and smooth.

Pour through a strainer into an 8 cup measuring cup or pitcher. Divide the strained mixture evenly between the ramekins. Slide the oven rack halfway out of the oven and carefully place the baking sheet and ramekin filled roasting pan on the rack. Slowly pour the heated water into the pan around the ramekins being careful not to splash water onto the custards. Add water until it measures halfway up the outsides of the ramekins. (The towel should be completely soaked.) Slowly and gently push the rack back in place.

Bake for 45 to 50 minutes or just until the centers are barely set. They should jiggle but not be liquid. (A knife inserted in the center should come out mostly clean.) 

Transfer the baked custards to a cooling rack. Allow to cool at room temperature for 2 hours. If baking in batches, place the remaining ramekins in the roasting pan and place in the oven. Add more water to the pan as needed.

Place the cooled brulees on a baking sheet and cover tightly with plastic wrap. Refrigerate for a minimum of 4 hours or for several days.

Thirty minutes to an hour (or just before) serving, use a paper towel to gently blot the top of the creme brulees to remove any moisture that may have formed. Sprinkle the tops evenly with 1 to 1 1/2 teaspoons of sugar.

If you have a culinary torch, use it to torch the sugar until it melts and turns a light golden color.

If you do not have a torch, an oven broiler may be used. Positon the oven rack in the closest postion to the broiler element. Place the baking sheet with the ramekins under the broiler for 30 seconds to 2 minutes. WATCH CLOSELY ~ Reposition on the baking sheet as need to help the sugar brown evenly. Remove any that may brown quicker than others.

Serve or refrigerate for up to an hour before serving. Do not chill for longer than an hour, because causes the sugar crust to soften. 

If desired, garnish with fresh strawberries, raspberries, blackberries or boysenberries. Makes 8 servings.

**One vanilla bean is enough to flavor the crem brulees, but I like to use two beans.

Notes: 

I had made a few recipes that only used egg whites, so I had egg yolks leftover. I saved them in a jar to make these creme brulees. This recipe only calls for 9 yolks, but I had 10 to use, which worked just fine.

I have always liked all flavors of creme brulee, but it is difficult to best a classic vanilla bean custard! This one is perfectly creamy, easy to make and delicious. 🩷