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Cook's Illustrated: Classic Creme Brulee

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16751 posts
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
pinch salt
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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