Creme Brulee

Name: Creme Brulee
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 6 servings
Cuisine: european
Ingredients: 1 quart heavy cream; 1 vanilla bean, split and scraped; 1 cup vanilla sugar, divided; 6 large egg yolks; 2 quarts hot water

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: My Pod

Creme Brulee

0 Reviews

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

734

Total Fat

63

Saturated Fat

38

Carbohydrates

38

Dietary Fiber

0

Sugar

38

Protein

6

Cholesterol

402

Sodium

82

Total: 3 hr 30 min
Prep: 15 min
Inactive: 2 hr 15 min
Cook: 1 hr

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

734

Total Fat

63

Saturated Fat

38

Carbohydrates

38

Dietary Fiber

0

Sugar

38

Protein

6

Cholesterol

402

Sodium

82

Total: 3 hr 30 min
Prep: 15 min
Inactive: 2 hr 15 min
Cook: 1 hr

Ingredients

1 quart heavy cream

1 vanilla bean, split and scraped

1 cup vanilla sugar, divided

6 large egg yolks

2 quarts hot water

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.