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Cook's Illustrated: Classic Creme Brulee
Joined: Dec 12, 2005
Posted to Thread #21560 at 1:38 am on Feb 5, 2012
4 C chilled heavy cream
2/3 C granulated sugar
1 vanilla bean, halved lengthwise
12 large egg yolks
8-12 teaspoons turbinado or demerara sugar
Oven rack at lower middle position. 300 degrees.
Bring to boil 2 CUPS of the heavy cream, sugar and salt with vanilla seeds and pod. Stir often and then remove to steep 15 minutes.
Place kitchen towel at bottom of large dish and arrange eight 4-5 oz ramekins. Bring water to boil.
After steeping, add the other 2 CUPS of heavy cream.
Beat yolks until broken and combined. Whisk in 1 cup of cream mixture and whisk until loosened. Add one more cup of cream and whisk again. Add remaining cream.
Strain through fine mesh into 2 quart measuring cup.
Pour or ladle into the ramekins.
Add hot water and bake anywhere from 25 to 35 minutes, depending on the shape/depth of your ramekins.
Internal temperature should register 170-175 degree F.
Transfer to wire rack and let cool. Cover tightly and chill at least four hours.
To brulee, remove plastic and blot off any moisture. Sprinkle with 1 to 1.5 tsp sugar.
Torch the sucker.
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Other messages in this thread:
- 21560. ISO your favorite traditional Creme Brulee recipe - LisainLA - 7:00pm on 02/04/12 (6)
- Cook's Illustrated: Classic Creme Brulee - MarilynFL - 1:38am on 02/05/12
- Second this [NT] - cheezz - 2:50am on 02/05/12
- Thank you - this one moved to the top of the to-try pile. :) [NT] - LisainLA - 8:17pm on 02/05/12
- This is my favorite recipe. Big flavor, but not necessarily traditional. [NT] [LINK] - Traca - 5:14am on 02/05/12
- This looks great Traca, I will give it a try when I need a more non-traditional yummy. :) [NT] - LisainLA - 8:18pm on 02/05/12
- This one has always been my favourite. It has a wonderful texture and the sherry - Marg CDN2 - 1:29am on 02/07/12