Dessert
(Pudding
)
Crème Brulee from Le Cirque
Contributor: Steph
300 degrees
Ramekins or Tea Cups
13 x 9 pan for water bath
4
cups
heavy whipping cream
1
vanilla bean
split lengthwise
pinch
salt
8
egg yolks
7/8
cup
sugar
3/4 cup + 2 Tbl
Turbinado sugar
for carmelizing
Preheat the oven to 300 degrees. In a medium saucepan cook the cream with the vanilla bean and salt over
moderate heat until the surface begins to shimmer.
In a large heatproof bowl, blend the egg yolks and granulated sugar with a wooden spoon. Slowly add the
hot cream mixture, stirring gently. Strain the custard into a large measuring cup; skim off any bubbles.
Arrange 8 shallow 4 1/2-inch wide ramekins in a roasting pan (see note). Slowly pour the custard into the
ramekins, filling them almost to the top. Set the roasting pan in the center of the oven and carefully pour in
enough hot water to reach halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for
about 1 hour, or until the custards are firm at the edges, but still a bit wobbly in the center.
Transfer the ramekins to a wire rack to cool completely. Cover and refrigerate until cold, at least 3 hours or
up to 2 days.
Preheat the broiler. Set the ramekins on a baking sheet and blot the surfaces of the custards to remove any
condensation. Using a small sieve, sift 2 teaspoons of the turbinado sugar over each custard in a thin, even
layer. Broil the custards as close to the heat as possible until the sugar is evenly caramelized, 30 seconds to
2 minutes. Let cool slightly and serve at once.
NOTE: If using deeper 3/4-cup ramekins, bake the custards for about 20 minutes longer and reduce the
sugar topping to 1 teaspoon per custard.
Recipe from Foodnetwork.com
Edition: 4