Classic Vanilla Crème Brûlée
Classic Vanilla Crème Brûlée
Photography by Jim Norton
- Preparation time: 15 minutes
- Total time : 4-3/4 hours (includes baking and chilling time)
- Portion size: 6
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 265 |
| pro | 5 g |
| total fat | 19 g |
| sat. fat | 11 g |
| carb | 18 g |
| dietary fibre | 0 g |
| sugar | 17 g |
| chol | 224 mg |
| sodium | 39 mg |
| potassium | 127 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 4 |
| vit A | 20 |
| folate | 11 |
Decadent custard desserts are adored by French Canadians (OK, all Canadians). To celebrate this love affair, we've created the ultimate classic crème brûlée. A great trick for getting the perfect glassy, crunchy sugar topping is to combine granulated and brown sugars.
Ingredients
- 1 1vanilla beanvanilla beans
- 1 cup 1cupmilk
- 1 cup 1cup35% cream
- 1 pinch 1pinchsalt
- 5 5egg yolkegg yolks
- 3 tbsp 3tbspgranulated sugar Topping:
- 2 tbsp 2tbspgranulated sugar
- 2 tbsp 2tbsppacked brown sugar
Preparation
Halve vanilla bean lengthwise. In saucepan, combine vanilla bean, milk, cream and salt; bring to boil over medium heat. Remove from heat; cover and let stand for 10 minutes. Discard vanilla bean.
In bowl, whisk egg yolks with sugar until pale and thickened, about 2 minutes. Stirring constantly with heatproof spatula, add milk in slow, steady stream. Strain through fine-mesh sieve into clean bowl.
Divide egg mixture among six 6-oz (175 mL) ramekins; arrange ramekins in shallow roasting pan. Pour in enough warm water to come halfway up sides of ramekins.
Bake in 350ºF (180ºC) oven until skin forms on surface, edge is lightly set and custard is still slightly jiggly in centre, 25 to 30 minutes.
Remove ramekins from pan; let cool on rack. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Topping: Mix granulated sugar with brown sugar; sprinkle evenly over tops of custards. Place ramekins on baking sheet; broil, 6 inches (15 cm) from element, watching carefully, until sugar is melted and caramel colour, 2 to 4 minutes. Let cool before serving.
Source : Canadian Living Magazine: February 2012
