Preheat oven to 300°F. Line inside bottom of a 3-qt. rectangular baking dish with a kitchen towel. Place six deep (4-oz.) ramekins on towel in dish; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
The highlight of eating crème brûlée is cracking through the caramelized sugar top to get to the smooth, rich cream beneath it. To caramelize each top: sprinkle a generous amount of sugar on a chilled custard, then hold the flame of a kitchen torch just above the sugar and move it around the custard top until the sugar caramelizes. Serve desserts about 10 minutes after caramelizing.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ c. Hy-Vee heavy whipping cream, divided | ||
| 1 c. Hy-Vee semisweet chocolate chips | ||
| 2 vanilla beans, halved lengthwise, or 2 tsp. vanilla bean paste | ||
| 3 tbsp. plus 1/4 cup Hy-Vee sugar, divided | ||
| ⅛ tsp. Hy-Vee salt | ||
| 6 egg yolks | ||
| ⅓ c. Hy-Vee Select 100% pure maple syrup |
Things To Grab
- 3-quart rectangular baking dish
- 6 deep (4-oz) ramekins
- Small saucepan
- Fine-mesh strainer
- Wire cooling rack
- Kitchen torch
Directions
Add ½ cup cream to small heavy saucepan. Bring just to boiling over medium-high heat. Remove from heat. Add chocolate chips. Do not stir. Let stand for 5 minutes. Whisk until thick and smooth. Divide mixture among ramekins; set aside.
Scrape seeds from vanilla beans; add seeds and pods or vanilla bean paste to a medium saucepan. Stir in 1 cup cream, 3 Tbsp. sugar and salt. Heat over medium-low heat just until bubbly. Remove from heat. Remove pods, if using vanilla beans. Stir in remaining 1 cup cream.
Whisk together egg yolks and maple syrup in a medium bowl. Slowly whisk in cream mixture. Strain custard mixture through a fine-mesh strainer and divide evenly among ramekins in baking dish.
Place baking dish on oven rack. Add enough boiling water to towel-lined dish to reach halfway up sides of ramekins. Bake for 50 to 60 minutes or until centers of custards are just set. Remove ramekins from water; cool on a wire rack for 1 hour. Cover and refrigerate at least 1 hour or up to overnight.
Just before serving, use remaining ¼ cup sugar to sprinkle 2 tsp. on each custard. Caramelize and serve desserts as directed above.
Hyvee Culinary Expert Tip
If you do not own a kitchen torch, simply place the ramekins under a preheated broiler for 2-3 minutes, watching carefully not to burn.
Nutrition facts
Servings
630 Calories per serving
Amounts Per Serving
- Total Fat: 49g
- Cholesterol: 295mg
- Sodium: 90mg
- Total Carbohydrates: 48g
- Protein: 7g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 10%