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BETH’S EASY CRÈME BRÛLÉE RECIPE
Makes 6 (in 1″ x 5″ ramekins)
INGREDIENTS
3 cups (720 ml) of heavy cream
1 vanilla bean, scraped
6 egg yolks
1/3 (65 g)cup sugar
pinch of salt
6 tbsp (69) brown sugar for the tops
METHOD:
Preheat oven to 300 degrees F (150C).
In a saucepan combine the heavy cream, vanilla bean seeds and the pod. Bring to a simmer.
Meanwhile combine the egg yolks, sugar and salt.
Fish out the vanilla pod from the milk mixture, and slowly pour a stream of the hot milk into the egg mixture. Whisk to combine.
Using a fine mesh strainer, over a heat safe bowl, strain the mixture.
Ladle mixture into ramekins, and place in a roasting pan. Place in the oven and pour hot water slowly in the corner of the roasting pan (to avoid splashing into the custards. They will not set if they are mixed with splashed water, so be careful not to splash). Place just enough so that it reaches half way up the ramekins.
Bake for 15-20 mins just until custards are set and jiggle slightly.
Allow them to cool, then cover and refrigerate.
To serve sprinkle tops of custard with 1 tsp each of the brown sugar. Position your oven rack on the highest shelf of your oven. Set your oven to broil. Place the custards on a low profile cookie sheet and pop under the broiler for about 10-15 seconds, or until the sugar has browned and caramelized. IMPORTANT!: Do not walk away from custards under broiler you must watch this carefully or they will catch fire if left too long to broil!!!
Serve with a dollop of homemade whipped cream, et voila!
HOMEMADE WHIPPED CREAM:
1 cup (240 ml) heavy cream
1 tbsp (6 g) powdered sugar
1 tsp (5 ml) vanilla extract
METHOD:
Combine all ingredients in a bowl and whip with an electric mixer until soft peaks form.