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Cook's Illustrated: Classic Creme Brulee (Nov 2001)
Joined: Dec 12, 2005
Posted to Thread #8687 at 12:22 am on Nov 17, 2007
Makes 8 servings:
<b>Commentary:</b> Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry and form a film. A vanilla bean gives custard the deepest flavor, but 2 teaspoons of extract, whisked into the yolks in step 4, can be used instead. The best way to judge doneness is with a digital instant-read thermometer. The custards, especially if baked in shallow fluted dishes, will not be deep enough to provide an accurate reading with a dial-face thermometer. For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish. If you don't own eight individual ramekins, see the related Family Style version.
4 cups heavy cream , chilled
2/3 cup granulated sugar
pinch table salt
1 vanilla bean , halved lengthwise
12 large egg yolks
8 - 12 teaspoons turbinado sugar or Demerara sugar
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
2. Combine 2 cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.
3. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat.
4. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time.
6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
7. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve.
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Other messages in this thread:
- 8687. Daughter's boyfriend coming for dinner. He loves creme brulee--I see some - ms in or - 6:25pm on 11/16/07 (11)
- I've not seen a recipe without the water bath. I would think that would change - Shaun in TO - 7:23pm on 11/16/07
- ms, Cooks Illustrated wrote up a nice version with all the foibles worked out. - MarilynFL - 9:51pm on 11/16/07
- I'd love it, Marilyn. I don't subscribe to CI but really like their take on things. - ms in or - 9:56pm on 11/16/07
- ms, here's their recipe for two servings. I'll post the basic recipe next. [NT] [LINK] - MarilynFL - 12:19am on 11/17/07
- Cook's Illustrated: Classic Creme Brulee (Nov 2001) - MarilynFL - 12:22am on 11/17/07
- Casting my vote for this recipe - it's fabulous. My T&T Creme Brulee recipe!! (nt) [NT] - Jeni - 10:53pm on 11/17/07
- CI's Make-Ahead Creme Brulee (slightly different) April 2007 - MarilynFL - 12:26am on 11/17/07
- If BoyFriend isn't a purist, the Chart House restaurant ramps up their version - MarilynFL - 12:35am on 11/17/07
- I have a recipe that is just amazing. This one is so good...I stopped looking! [NT] [LINK] - Traca - 2:58am on 11/17/07