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Crème Brûlée

Source of Recipe


Cook's Illustrated



List of Ingredients



• 1 cup heavy cream, chilled
  
• 2 Tbsp granulated sugar, plus 1 additional teaspoon
  
• Pinch salt
  
• 3 large egg yolks
  
• 1/2 tsp vanilla extract
  
• 2 tsp turbinado sugar or Demerara sugar
  






Instructions



1. Adjust oven rack to lower-middle position and heat oven to 300°F.
   Combine 1/2 cup cream, sugar, and salt in small saucepan; bring mixture to a boil over medium heat, stirring occasionally to ensure that sugar dissolves. Meanwhile, place kitchen towel in bottom of baking dish or roasting pan and arrange two 4- to 5-ounce ramekins on towel. Bring kettle or saucepan of water to a boil over high heat.
   
   
2. After cream has cooled slightly, stir in remaining 1/2 cup cream to cool down mixture further. Whisk yolks in medium bowl until broken up and combined. Whisk vanilla extract and about 1/4 cup cream mixture into yolks until loosened and combined; repeat with another 1/4 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-cup measuring cup; discard solids in strainer. Pour mixture into ramekins, dividing it evenly among them.
   
   
3. 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 center registers 170° to 175°F, 35 to 40 minutes.
   
   
4. 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.
   
   
5. 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; 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.
   
   Serves 2