Creme Brulee

By Jenny_439

Ingredients

• 4 cups chilled heavy cream
• 2/3 cup granulated sugar
• pinch salt
• 1 vanilla bean, halved lengthwise
• 12 large egg yolks
• 8-12 teaspoons turbinado or demerara sugar

Preparation

Step 1

Separate the eggs and whisk the yolks after the cream has finished steeping.

1. heat oven to 300. use lower middle rack

2. combine 2 cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. take pan off heat and let steep 15 minutes to infuse flavors.

3. meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4-5 oz ramekins on towel. bring kettle or large saucepan of water to boil.

4. after cream has steeped, stir in remaining 2 cups cream to cool down mixture. whisk yolks in large bowl until broken up and combined. whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. add remaining cream and whisk until evenly colored and thoroughly combined. strain through fine mesh strainer into 2 quart measuring cup or pitcher or clean medium bowl; discard solids in strainer. pour or ladle mixture into ramekins, dividing it evenly among them.

5. carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two thirds height of ramekins. bake until centers of custards are just barely set and are no longer sloshy and digital instant read thermometer inserted in centers says 170-175, 30-35 mins.

6. transfer ramekins to wire rack to cook.