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Ingredients
- 9 Egg yolks
- 3/4 cup superfine sugar plus 6 tablespoons
- 1 quart heavy cream
- 1 vanilla bean
Details
Servings 6
Preparation
Step 1
Preheat oven to 325 degrees. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.
divide cuystard into 6 (6 ounce) ramikins about 3/4 th full. Place ramekins in a roasting pan and fill pan with enough water to come half way up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browing.
Remove from oven and cool to room temp. Transfer the ramekins to the refrigerator and chill for 2 hours.
Sprinkle 1 tablespoon turbino sugar on top of each custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust.Leave set for a few minutes until a crisp crust is formed.
Serve at once with fresh fruit and cookies.
Variations Before dividing into ramekins, add 3 ounces of shaved dark chocolate for chocolate creme brulee..
add 4 slices of crystalized ginger for ginger creme brulee: Add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before serving.
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