Presented by Widow’s Tavern & Grille
- 1 quart heavy cream
- 1 cup sugar, divided in half + 6 T for glaze
- 1 vanilla bean
- 10 large egg yolks
- Fresh berries (optional)
In a medium saucepan, warm cream and 1/2 cup sugar slowly to 190°F, stirring occasionally. Split the vanilla bean lengthwise, scrape the seeds from both pieces, and stir into the cream. Cool cream mixture to 150°F.
Place egg yolks in a large mixing bowl and whisk in the remaining 1/2 sugar. Slowly whisk the warn cream into the eggs in several 1/2 cup increments. (This gradual tempering process prevents the eggs from scrambling.) Whisk in the remaining cream until fully incorporated then strain mixture through a piece of cheesecloth or a fine mesh sieve to remove any egg particles.
Pour the custard into six 8-ounce ramekins and place in a water bath (a roasting pan containing about an inch of warm water). Transfer pan in an oven preheated to 325°F and bake for 55 minutes, turning every 15 minutes to ensure even cooking. After removing from oven, cover the ramekins and chill for at least an hour.
After removing from fridge, sprinkle 1 tablespoon of sugar evenly over the top of each ramekin. Caramelize the sugar using a culinary torch or place ramekins on a tray and run under the broiler until sugar melts and forms a glaze.
Crème Brûlée is traditionally served chilled and topped with fresh berries.
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As seen in the Winter/Spring 2018 Issue
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