Creme Brulee, March 27th

Creme Brulee
Cook's Illustrated (Serves 4 to 6 depending on size of ramekins)

4 ramekins or 6 shallow ramekins

2 C heavy cream
6 egg yolks
1/3 C sugarPinch of salt
1/2 vanilla bean or 1 tsp of vanilla extract but skip the steeping of the cream
4 - 6 tsp of turbinado sugar or Demerara sugar

Preheat the oven to 300 degrees F.

Combine 1 cup of the cream, sugar, and salt in a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds with a paring knife and add to the cream with the pod. Bring the cream mixture to a gentle boil over medium heat, remove the pan from heat, and let steep for 15 minutes. Remove vanilla bean pod.

Place a kitchen towel or silicone baking mat in the bottom of a large roasting pan and place the ramekins in the pan. Bring a kettle of water to a boil.

After the cream has steeped and cooled, stir in the remaining cup of cream. Whisk the egg yolks in a bowl and whisk in the cream mixture. Strain into a 2 cup measuring cup.

Pull out the oven rack and place the roasting pan on the rack. Place the ramekins in the pan. Pour the boiling water in the roasting pan until it reachs 2/3 up the side of the ramekins. Pour the custard into the ramekins. Carefully slide the rack back into the oven.

Bake until the center of the custards are barely set, not sloshy but a little jiggly. The center should read about 170 - 175 deg F, 30 - 35 minutes (25 - 30 minutes for shallow fluted dishes). Begin checking the temperature 5 minutes ahead of time.

Transfer the ramekins to a wire rack to cool to room temperature, about 2 hours. Then transfer to a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold at least 4 hours or up to 4 days.

Before bruleeing, place a paper towel on the surface on the custards to soak up any moisture. Sprinkle about 1 teaspoon of turbinado sugar on the surface (may need to use more for shallow dishes), tilt and shake the ramekin so the sugar covers the surface completely, and brulee until the sugar forms a caramel colored crust.

Optional: refrigerate uncovered for 30 - 45 minutes to re-chill.