This is the dessert we had at our last dinner party before COVID. Before so many things changed. What hasn’t changed is that crème brûlée is one of my favourite things ever. Ever. Just ask my husband (I’m terrible at sharing).
Crème Brûlée for 12
- 4 1/2 cups whipping cream (35%), room temperature
- 10 egg yolks, room temperature
- Scant 3/4 cups white sugar plus more for the top (at least another 3/4 cup)
- 2 vanilla beans
Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place 12 5-ounce or ½ cup ramekins in a large roasting pan. (With the ramekins pictured, I only got nine crème brulées).
In a medium saucepan, combine the cream and half the sugar. Scrape vanilla bean seeds into the pan and add the pods too. Heat over medium heat, stirring until the sugar dissolves and then a little more – just until mixture starts to bubble around the edge of the pan; this whole process should take 7 to 8 minutes (do not let it boil but do make sure it bubbles around the edges).
Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar until they are thickened and a little paler than before. If you’re not sure if you’ve whisked enough, whisk more. They will be obviously thicker. If you have to wait for the cream to catch up, keep whisking the eggs to prevent a crust from forming.
Use a ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup.
Divide the custard evenly among the baking dishes. Remember that the mixture left at the very end will have the most vanilla bean so go around to all the dishes at the end best you can so they all get those lovely black specks. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until the custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
Remove the pan from the oven carefully – don’t slosh the water! Use tongs to carefully remove dishes from the hot-water bath (bain marie) and place on a wire rack for 30 minutes or more. Then cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator but you don’t want condensation on the plastic wrap.
Sprinkle 1 1/2 tablespoons granulated sugar (depending on the size of your ramekin) over each custard. Working one at a time, pass the flame of a kitchen torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Watch your fingers, the torch gets very hot! Serve immediately.
Home on the Ridge 