Crème Brûlée with Vanilla
classic Crème Brûlée
Ingredients
- 1 cup heavy cream
- 1 cup light cream
- 3 eggs
- ½ cup sugar, divided
- ⅛ teaspoon fine salt
- 1 ½ teaspoons vanilla
Instructions
- Heat oven 300F. Place a cloth napkin over the bottom of a roasting pan. Place 4 (5-inch) brulee dishes or 6 ( 6 oz) ramekins in the roasting pan leaving space between each dish.
- Boil water in a tea kettle or a pan with a spout.
- In a saucepan, bring the heavy cream and light cream just to a simmer. (you should see whisps of steam).
- In a medium bowl, whisk eggs, ¼ cup sugar, salt and vanilla. While gently whisking, very slowly pour hot cream mixture into the egg mixture until combined.
- Strain mixture into a large measuring up or bowl with a spout. Divide mixture evenly among brûlée dishes or ramekins. Place in prepared pan.
- Pour hot water into roasting pan until it comes up half way the sides of the dishes.
- Bake 25 to 35 minutes or until custards are set but still quiver in center.
- Remove from water bath and cool. Chill in the refrigerator for at least 2 hours.
- Can be made 2 or 3 days in advance at this point.
- Just before serving sprinkle tops evenly with remaining sugar.
- Using a kitchen torch melt the sugar.
Nutrition
Calories: 350kcalCarbohydrates: 19gProtein: 5gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 171mgSodium: 104mgPotassium: 109mgSugar: 18gVitamin A: 1.105IUVitamin C: 0.5mgCalcium: 66mgIron: 0.4mg
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