Preheat oven to 300°F. Line inside bottom of a 5-qt. rectangular baking dish with a kitchen towel. Place four shallow (4-oz.) ramekins on towel in dish; set aside.
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
|2||vanilla beans, halved lengthwise, or 2 tsp. vanilla bean paste|
|2 c.||Hy-Vee heavy whipping cream|
|⅓ c.||plus 1/4 c. Hy-Vee sugar, divided|
|⅛ tsp.||Hy-Vee salt|
Things To Grab
- 5-quart rectangular baking dish
- 4 shallow (4-oz) ramekins
- Fine-mesh strainer
- Kitchen torch
Scrape seeds from vanilla beans; add seeds and pods or vanilla bean paste to a small heavy saucepan. Stir in 1 cup cream, ⅓ cup sugar and salt. Heat over medium-low heat just until bubbly. Remove from heat. Remove vanilla bean pods, if using. Stir in remaining 1 cup cream.
Whisk egg yolks in a bowl. Slowly whisk in cream mixture. Strain custard mixture through a fine-mesh strainer; divide mixture among ramekins.
Place baking dish on oven rack. Add enough boiling water to towel-lined dish to reach halfway up sides of ramekins. Bake for 30 to
35 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 1 Tbsp. on each custard. Caramelize and serve desserts as directed above.
Hyvee Culinary Expert TipIf you do not own a kitchen torch, simply place the ramekins under a preheated broiler for 2-3 minutes, watching carefully not to burn.
Amounts Per Serving
- Total Fat: 50g
- Cholesterol: 410mg
- Sodium: 120mg
- Total Carbohydrates: 35g
- Protein: 7g