May 20, 2020
It only takes a few minutes and 5 simple ingredients to make something so delicious you will wonder why you haven't made this classic dessert more often. Plus it is super impressive when you can finally have guests for dinner again, that day will come. Hang in there.
Vanilla Crème Brûlée
INGREDIENTS2 cups heavy or light cream, or half-and-half1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract⅛ teaspoon salt5 egg yolks½ cup sugar, more for topping
PREPARATIONHeat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
In a bowl, beat yolks and sugar together until light. Once cooled to a warm, not hot temperature, stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 40-45 minutes, or until centres are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. You can use a propane mini torch or alternatively place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
The bitterness of the charred sugar and the light sweetness of the cream are a perfect combination. Yum.
Photographed with Stay Sail napkin in Dove Grey (call for more information), on a hand carved solid oak cutting board from Fuga all other props are the stylist own.
Thanks to the New York Times Cooking for this recipe.
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June 12, 2020
I love how modern yet rustic this tart looks, it's an impressive dessert for any occasion, delicious served warm with a dollop of vanilla ice cream and best of all it's really easy to make. You can replace the fruit and herbs with anything that's in season and voilà!
June 05, 2020
May 02, 2020