Perfect Classic Crème brûlée
Serves: 8-10 ramekins
 
Ingredients
For the custard
  • 960ml (4 cups/928gram) heavy cream
  • 150gram (3/4 cup) sugar (divided into two - 75g each)
  • 1 Vanila Bean
  • 7 Large egg yolks
  • ¼ tsp salt
For sugar topping
  • 150gram (3/4 cup) sugar
Instructions
  1. Preheat oven to 150°C (300°F) and bring water to a boil
  2. In a large sauce pan, add cream, half the sugar (75g) and split vanilla bean (split it in half, scrape out the seeds and add the seeds and pod to the cream)
  3. Heat over medium heat to infuse the cream with the vanilla. Do not to boil, small bubbles should form on the edges of the pan when it reaches the right temperature, about 7-8 minutes.
  4. Meanwhile, whisk egg yolks with the remainder of the sugar (75g) and ¼ tsp salt. Don’t do this too far in advance so the sugar wont “burn” the yolks and have them clump up.
  5. When the cream reached it’s temperature, remove from heat and add one ladle of cream into the egg yolk mixture, whisk quickly to even the temperatures between the cream and eggs.
  6. Repeat this two more times, whisking well after every addition. Then add the rest of the cream and whisk for a minute until you have a beautiful pale egg and cream mixture.
  7. Strain through a fine sieve to remove vanilla pods and egg clumps that might have formed
  8. Prepare a large roasting pan and place the ramekins in it. Divide the cream evenly between the ramekins
  9. Carefully pour boiling water to about half way up the dishes. You might want to do this while the pan is already in the oven so it won’t spill when carrying it into the oven
  10. Bake for 30-40 minutes until the edges are firm but the middle still wiggly
  11. Carefully remove from the pan and allow to cool to room temperature
  12. Wrap each ramekin with saran wrap and place in the refrigerator for 2 hours minimum or up to 3 days
  13. When ready to serve, sprinkle 1-1½ tablespoons of sugar on top and move it around to make sure it distributes evenly. Use a kitchen torch from a short distance to burn the top, move the torch around to reach the entire surface. You are finished when you have a beautiful caramelized color that is spread evenly across.
  14. Let cool for 10 minutes before serving to allow sugar to harden.
Recipe by at https://www.kerenruben.com/cakes-and-desserts/perfect-classic-creme-brulee/%20