11
Crème Brûlée
This decadent dessert is much easier to bake than it looks. Plus, the caramel
shell hides any imperfections and it balances perfectly with the creamy custard.
Makes 8 servings
4
cups heavy cream
1
vanilla bean, split and seeds scraped
¼
teaspoon kosher salt
¾
cup granulated sugar, divided, plus more for finishing
8
large egg yolks
Whipped cream for serving
1 . Place a baking pan on the middle rack in the oven . Use a measuring cup to
carefully fill with water . Preheat oven to 325°F .
2 . In a medium saucepan, bring the cream, vanilla bean (seeds and pod), salt
and half of the sugar to just a boil .
3 . While the cream mixture is heating, place the yolks in a mixing bowl . Using
a Cuisinart
®
Hand Mixer or a Cuisinart
®
Stand Mixer fitted with the chef’s
whisk, turn the mixer on medium low and gradually add the remaining
sugar . Continue mixing on medium low until the mixture is pale and thick .
Once the cream mixture has just come to a boil, gradually add to the
sugar/egg mixture with the mixer running on low . Whisk until just
combined . Pour through a fine mesh strainer; divide evenly among eight,
5-ounce ramekins .
4 . Place the ramekins on the baking pan filled with water . Bake until the
custards are just set, about 30 minutes .
5 . Cool custards to room temperature; place in refrigerator to chill for
2 hours, or overnight .
6 . Once the custards have fully chilled, generously sprinkle the tops of the
custards with granulated sugar . Using the Cuisinart
®
Cooking Torch, brown
the tops of the custards in quick and short, back and forth motions until
the sugar has melted and a shiny crust has formed .
7 . Top with a dollop of whipped cream . Serve immediately .
Nutritional Information per sering:
Calories 527 (82% from fat) • carb. 19g • pro. 3g • fat 45g • sat. fat 30g
chol. 344mg • sod. 230mg • calc. 22mg • fiber 0g
