Creme Brulee

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). ***350 degrees Fahrenheit @ high elevation***

   • Prepare creme brulee in batches of 4 servings (4 ramekins) to efficiently use whole eggs without the need for partial eggs. This ensures consistent texture and flavor across servings.

2. In a pot on the stovetop, combine heavy cream, vanilla extract, vanilla bean pods (split open to expose the beans), and salt. Heat the mixture until it's hot but not boiling.

   • 1 quart of heavy cream makes 12 servings

3. As the cream mixture simmers, scrape out the vanilla beans from the pods and add them to the cream. Discard the empty pods once all the beans have been added to the mixture.

4. In a separate bowl, whisk together sugar and eggs until well combined.

5. Gradually mix the warm cream mixture with the sugar and egg mixture. Stir until mixed well. Make sure the cream isn't too hot when you pour it into the egg mixture or it will cook the eggs.

6. Pour the crème brûlée mixture evenly into 4oz oven-safe ramekins.

7. Place the filled ramekins in a large glass baking dish. Fill the dish with boiling water until it reaches 2/3 of the way up the sides of the ramekins, creating a water bath.

8. Bake in the preheated oven for 28-34 minutes, or until the custards are set but still fairly wobbly in the center.

9. Carefully remove the ramekins from the water bath and let them cool to room temperature.

10. Once the crème brûlée has completely cooled to room temperature, cover or wrap the ramekins with paper towels. Place them in the refrigerator to set for at least 3 hours. This chilling period is crucial for achieving the proper texture.

11. To serve: Remove from fridge, sprinkle 7.3g of additional sugar to top the cream brulee in the ramekins, and use a chef torch to toast the sugar.

    • Torching Technique: When caramelizing the sugar topping with a chef's torch, avoid placing the center of the blue flame too close to the surface of the crème brûlée, as it may impart a fuel taste. Instead, use the outer orange part of the flame for gentle caramelization, ensuring a perfect crust without altering the flavor.

12. Allow the sugar crust to cool and harden for a few minutes before serving. Enjoy the contrasting textures of the smooth, rich custard and the crispy, caramelized sugar topping.

    • Sugar Topping: Only add sugar to crème brûlée shortly before serving to ensure a crisp crust. Store any extra servings without sugar in the fridge and torch just before serving to maintain freshness.