1
cup dark brown sugar, firmly packed
4 cups heavy cream
1 vanilla bean, seeds scraped
3/4 cup granulated sugar
7 large egg yolks
Preparation
Spread the brown sugar on
a large plate or baking sheet and let dry,
uncovered, about 3 hours. When it is sufficiently
dried, it will feel dry and sandy. Pass
the dried brown sugar through a sieve to
remove any lumps. Set aside.
Preheat the oven to 300 degrees F.
In a small pot over medium heat, combine
cream with the vanilla seeds, the pod and
the sugar. Heat the mixture, stirring occasionally,
until bubbles start to form around the edge
of the pan. Be sure not to let the cream
boil. Remove from heat and set aside.
In a large mixing bowl, whisk the egg yolks.
Continue to whisk while slowly pouring the
hot cream mixture into the egg yolks. Whisk
until the mixture is smooth. Strain the
mixture into a large measuring cup with
a spout through a fine mesh sieve to remove
the vanilla bean pieces and any overcooked
eggs.
Place 9 (5-ounce) shallow ramekins on a
baking pan with 1-inch high sides. Transfer
the baking pan to the oven. Fill the ramekins
to the top. (It is important to fill the
molds to the top, as the custard will lose
volume as it bakes). Pour enough hot water
into the baking pan to reach halfway up
the sides of the ramekins. Bake until set
and trembles slightly when shaken, about
40 minutes.
Remove the ramekins from the water bath
and place on a cooling rack for 30 minutes.
Chill for 2 hours or up to 3 days before
serving. The custards will finish setting
in the refrigerator.
Heat broiler. Just before serving, sift
about 2 tablespoons dried brown sugar over
each custard. Transfer the ramekins to a
clean baking sheet. Place the baking sheet
about 4 inches from the broiler and broil
until the sugar is caramelized, about 40
seconds. Place each creme brulee on a small
dessert plate, and serve immediately.
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