Classic Creme Brulee

By bakeaholic

Ingredients

• 3 cups heavy cream
• 2 vanilla beans
• 8 egg yolks
• 1/2 cup sugar
• dash of salt

Details

Servings 6

Preparation

Step 1

1. Heat cream with the scraped seeds from the vanilla beans and add pods to the cream until just below a simmer.
2. In a mixer fitted with the whisk attachment, whip egg yolks, vanilla sugar and salt until pale and thick. With mixer on low speed, pour hot cream (with pods removed) into egg mixture, stopping to scrape down sides occasionally.
3. Strain and chill completely. Brulee mix can be made up to 2 days in advance.
4. Preheat oven to 350 degrees F.
5. Place 6 ramekins or brulee dishes in a pan with at least a 1 1/2 inch lip. Open oven door and place pan on the door. Give brulee mix a stir and pour into cups. Pour boiling water around cups to come up halfway to ramekins.
6. Bake brulees for 45-55 minutes until they no longer jiggle when tapped. Remove from water bath and chill for at least 3 hours before serving.
7. To serve, heat oven on broil. Sprinkle tops of custards with sugar and broil for 1 minute or use a butane kitchen torch.