Amazing Creme Brulee

This gourmet custard is really the most decadent of all pudding-like desserts. It is pronounced “krem-broolay,” and if you’ve never tried it, do so the next chance you get! Crème Brulee’s custard base is made with cream, egg yolks, sugar, and usually a flavoring of one kind or another. Vanilla is the most common flavor, but it can be flavored in many ways~maple, almond, amaretto, or even pumpkin. The custards are baked in a water-bath in small separate containers called ramekins. (A water-bath is created by placing the custard filled ramekins in a large pan, then pouring hot water around them to create a gentler heat in the oven.) The custards are then baked and chilled. Prior to serving, a crust is formed on each one by placing a thin layer of sugar on top and caramelizing it, either by placing it under a broiler until browned, or using a blow-torch to carefully cook the sugar. The ‘Crème’ is the custard, and the‘Brulee’ is the crispy, caramelized sugar on top. Brulee actually means ‘burn’ in French, but you don’t want to burn the sugar, you just want it to turn a nice golden brown color. It then becomes a crispy top layer that you crack into with your spoon. It’s sensational!



Here is a perfect recipe to try at home.
Vanilla Bean Crème Brulee
2 1/3 cups heavy cream
1/3 cup half and half
½ vanilla bean, split lengthwise
8 egg yolks
½ cup granulated sugar
½ cup raw, coarse sugar, or granulated will work, too
Preheat oven to 300 degrees.
Split the vanilla bean and scrape the seeds from the inside with the tip of your knife. Put the seeds, vanilla bean pod, cream, and half and half into a saucepan over medium-high heat just until it comes to a boil. Set aside to cool for 10 minutes. Whisk the egg yolks and granulated sugar, then very gradually whisk in cream mixture. Strain through a sieve into a pitcher.
Pour into 6 ovenproof ramekins, then arrange them into a 13 x 9 inch cake pan. Place the pan on the center oven rack, then pour hot water into the cake pan to at least halfway up the ramekins.
Bake in the center of the oven for 35-40 minutes, until set but still jiggly in the center. Remove from the water bath, place on a cookie sheet, and let cool for 15 minutes. Cover with plastic wrap, making sure the wrap doesn’t touch the custard’s surface. Refrigerate at least 2 hours. When ready to serve, uncover the ramekins and create a thin layer of sugar on the top of each. Broil until golden brown, or carefully brown with your blowtorch. Serve immediately.
Tips & Warnings
· The best test for doneness of crème brulee is the so-called "wobble" test: As the custard cooks, carefully reach in the oven and gently shake one with tongs or an oven mitt. It's perfect when the edges are set but the rest of the custard jiggles like Jell-O. Cooking the custards past this point will lead to a harder, pastier consistency.
· For better flavor, always use one half of a real vanilla bean instead of vanilla extract. Split the bean lengthwise and scrape the seeds into the cream, then toss the pod into the pan and simmer. Remove the pod before whisking.
· Use a teapot to pour the simmering water into the baking pan after placing the pan in the oven - it's easier to pour and less likely to splash into the custards.
· Watch the ramekins very carefully when they are under the broiler to avoid burning the sugar.