Creme Brulees

🥘 Ingredients

Ramekins

• ramekins
  4
• water
  3 cups

Dairy Mixture

• heavy cream
  2 cups
• sugar
  1/4 cups
• vanila extract (or 0.5 vanilla beans)
  3/4 tbsp

Eggs

• egg yolks
  4
• salt
  0.25tsp
• sugar
  1/4 cups

Sugar

• turbinado sugar
  1 tbsp

🍳 Cookware

• 9x13 baking sheet
• medium saucepan
• medium bowl
• fine mesh strainer
• mesh baking sheet
• kitchen torch

Ramekins

1. 1

   Place ramekins in a 9x13 baking sheet .

   ramekins: 4
2. 2

   Begin boiling water . You can allow it to stop boiling; it just needs to be almost boiling when you start the water bath.

   water: 3 cups
3. 3

   Pre-heat the oven to 300F.

Dairy Mixture

1. 1

   In a medium saucepan , combine heavy cream and sugar . Add vanila extract .

   heavy cream: 2 cups, sugar: 1/4 cups, vanila extract: 3/4 tbsp (or 0.5 vanilla beans)
2. 2

   Place the saucepan on medium-low heat and heat slowly, stirring occasionally. Let it come to a simmer but not a boil.
3. 3

   Once simmering, remove from the heat and let it steep uncovered for ⏱️ 10 minutes .

Eggs

1. 1

   Combine sugar , egg yolks , and salt in a medium bowl . Stir evenly until combined.

   sugar: 1/4 cups, egg yolks: 4, salt: 0.25tsp
2. 2

   Slowly stir 0.25 cups of the heavy cream mixture from the last step to temper it.
3. 3

   Once combined, slowly stir the rest of the mixture in. Stir gently to avoid introducing too many air bubbles.

Cooking

1. 1

   Use a fine mesh strainer , pour the mixture into each ramekin equally.
2. 2

   Carefully pour the boiling water into the 9x13 pan to form a water bath. The water should go about halfway up the sides of the ramekins.
3. 3

   **Carefully** put the pan with the ramekins in the oven, without spilling the water outside or into the ramekins.
4. 4

   Bake for ⏱️ 30 minutes . When finished, the ramekins will be set. Tilting them slightly will not jiggle or move the liquid.
5. 📝

   Typically, a creme brulee should be solid on the edges but jiggly in the center. But when I cooked them for 30 minutes and they were fully set, they still had a wonderful, thick creaminess. In fact, they seemed better than when I used the steam oven. Carmelizing the sugar did not melt the creme brulees, allowing them to maintain consistency.

6. 5

   **Carefully** take the pan out of the oven. Using a spatula or two, lift the creme brulees out of the water bath and on to the stovetop or a mesh baking sheet . Let rest for ⏱️ 1 hour .
7. 6

   Once cooled, transfer to the refrigerator for at least ⏱️ 4 hours but preferably over night.

Sugar

1. 1

   Remove the creme brulees from the refrigerator. Sprinkle turbinado sugar to cover the top. Using a kitchen torch , roast the sugar. Keep a moderate distance from the creme brulee to avoid melting the custard. Serve immediately.

   turbinado sugar: 1 tbsp