By now we all know that Jell-O can never be creme brulee. Sneaking into millions of hearts with its delectable smooth creamy underbelly and often warm, crisp, caramelized sugar on top, creme brulee is a staple on most restaurant dessert menus.
However, as a self-described creme brulee fanatic, I have sampled my share of glories as well as horrors when it comes to creme brulee. In order to minimize the horrific versions, we've decided to share our time honored "authentic" recipe for Vanilla Bean Creme Brulee. Bon Appetit!
Vanilla Bean Cream Brulee
10 egg yolks
1 cup sugar
1 quart heavy cream
1 vanilla bean
Extra sugar for "bruleeing" on the top (about half cup)
In a medium-sized mixing bowl, whisk the egg yolks and sugar together until well-blended. (The mixture should just begin to lighten in color).
In a medium saucepan, heat the heavy cream and vanilla bean just to boiling.
Once it comes to a boil, remove from heat and slowly stir into the egg yolk and sugar mixture. You must do this very slowly.
Pour into your mold (or six 7 to 8 oz. ramekins) and set in a water bath that is an equal depth level as the mixture.
Bake at 300 for about 40 minutes. (Creme brulee should be set, but still trembling in the center).
Let set for at least 5-6 hours in the refrigerator before serving.
Remove creme brulee from refrigerator about half hour prior to torching the sugar.
Sprinkle sugar on top and use the torch to melt the sugar, forming that wonderfully crisp top.
Let set five minutes, then garnish with your favorite berries and enjoy!
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