Source:Elegantly Easy Creme Brulee.... by Debbie Puente
Makes 6 servings.
Preparation time: 50 minutes
Tips: Low heat and slow cooking results in a silky, smooth texture.
Classic Creme Brulee
Also Chocolate-Espresso
Ingredients
Preparation
8 egg yolks
1/3 cup sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup superfine granulated white sugar, see note (1)
1. Preheat oven to 300 F degrees.
2. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
3. Add cream and vanilla, and continue to whisk until well blended.
4. Strain into a large bowl, skimming off any foam or bubbles.
5. Divide the mixture among 6 ramekins or custard cups. Place in a water bath with water half way up the cups and bake until set around the edges, but still loose in the center. Do not over cook, about 40 minutes. Check frequently towards end of baking , rotate or remove cups that may cook faster due to oven variations. If mixture is divided into 8 ramekins or dishes, bake for about 30 minutes only.
6. Remove from the oven and leave in the water bath until cooled. Remove from water bath and chill for at least 2 hours, or up to 2 days.
7. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts, about 30 seconds. Re-chill custards for a few minutes before serving.
VARIATION : Chocolate-Espresso
1. Combine cream and espresso/coffee powder in a heavy medium saucepan. Bring to a simmer, whisk to dissolve coffee powder. Remove from heat. Break up chocolate and add to hot mixture, whisk until smooth. Add vanilla extract.Set aside.
2. Proceed as above recipe indicates using cream mixture.
NOTES : 1) Raw or brown sugar caramelizes more successfully under a torch flame. For best results dry brown sugar in the oven for a few minutes at 300 F degrees. Let cool. Place in the blender to pulverize or crush with a rolling pin to separate grains. Reserve until time to caramelizing the tops.
2) Recommended cooking temperature is 300 F degrees for a smooth and silky texture. If you use a large or deep custard dish it may take as long as 2 hours of cooking time.
VARIATION: Chocolate-Espresso
1 tablespoon Instant espresso or coffee powder
5 ounces bittersweet chocolate
3 tablespoons granulated white sugar
OMIT from Classic recipe: 2 yolks, 1/3 cup sugar
