Crème Brûlée

Crème Brûlée

Creme Brulee is rated 4.0 out of 5 by 2.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 Serves 4.
A classic dessert, vanilla crème brûlée should be experienced in its purest form before embellishing it with additional ingredients. You might try steeping lemon or orange peel with the vanilla bean, or adding a pinch of cinnamon, nutmeg or cardamom. Either way, this simple recipe will produce a smooth, velvety custard with a delicate caramel topping.

Ingredients:

  • 1/2 vanilla bean
  • 2 cups heavy cream
  • 3 egg yolks
  • Pinch of salt
  • 1/4 cup plus 4 Tbs. sugar

Directions:

Preheat an oven to 300°F. Have a pot of boiling water ready. Line a baking pan that is 2 to 3 inches deep with a small kitchen towel.

Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan. Add the cream, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges of the pan and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes.

In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until smooth and blended. Gradually add the cream to the egg mixture, whisking until blended. Pour the custard through a fine-mesh sieve set over a bowl. Divide the custard among four 5- or 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custard is just set around the edges, 35 to 40 minutes.

Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 Tbs. of the sugar evenly over each custard. Using a kitchen torch, melt the sugar according to the manufacturer's instructions. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.
Rated 4 out of 5 by from Good, basic recipe. This is a good, basic recipe, but I'd double the vanilla, (Use a whole bean) and throw the bean in the cream after scraping. Let it steep with the cream while it's cooling. Also, I have a new oven and the temp is right on, so I was surprised that this took over an hour to cook. It did come out well, though. Just took forever! Also, anyone have a good trick to getting the ramekins out of the water bath? I haven't mastered that without getting hot pads completely soaked! Ha!
Date published: 2020-05-19
Rated 4 out of 5 by from Vanilla Heaven! I originally got this recipe from WS. It's a great recipe, however, I've made a few adjustments that make it taste even better, I find that 1/2 vanilla bean is really not enough, I actually use (2). I also put my oven on 325. Seems to come out better when you let the yolks come to room temperature. Great recipe and easy, very impressive when your having guests for dinner. My parents love it when I make it for them.
Date published: 2014-11-09
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