“What Happens in Vegas stays in Vegas”….Is no longer true for me! My decedent indulgence when I visit sin city is the amazing Creme Brulee that I eat for “breakfast” at Treasure Island. There are times when I’ve even thought about jumping on a plane just to experience the thick, rich, creamy goodness with a crackle top. That’s until I found a perfect recipe that completely feeds my addiction. This is my own personal “ancient Chinese secret”, but I will share it with you my beloved friends. Follow the directions precisely and you will call to thank me.
Fantastic Creme Brulee
4 – cups chilled heavy cream
2/3 – cup granulated sugar
Pinch of salt
1 – vanilla bean, split in half lengthwise and seeds scraped out
12 – large egg yolks
8-12 – teaspoons turbinado sugar
- Adjust oven rack to the lower-middle position and heat the oven to 300 degrees.
- Combine 2 cups of the cream, the sugar, and salt in a medium sauce pan. Add the vanilla seeds to the pan, submerge the pod in the cream, and bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar dissolves. Remove the pan from the heat and let steep 15 minutes to infuse the flavors.
- Meanwhile, place a kitchen towel in the bottom of a large baking dish or roasting pan and arrange eight 4 or 5 ounce ramekins (or shallow fluted dishes) on the towel. Bring a kettle or large sauce pan of water to a boil over high heat.
- 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.
- 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.
- 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.
- 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.
- Recipe compliments of Cooks Illustrated
Please let me know how it goes. I love to hear from you!!!!