BASIC CREME BRULEE
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Pour mixture evenly into 5 (5- x 1-inch) round individual baking dishes; place dishes in a large roasting pan or a 15- x 10- x 1-inch jellyroll pan. Prepare 1/2-inch water bath (see Brûlée Basics below). Bake at 275° for 45 to 50 minutes or until almost set. Cool custards in water in pan on a wire rack. Remove from pan; cover and refrigerate 8 hours or overnight. Sprinkle about 1 1/2 tablespoons brown sugar evenly over each custard; place custards in jellyroll pan. Broil 5 inches from heat (with electric oven door partially opened) until brown sugar melts. Let stand 5 minutes to allow sugar to harden. Note: All baking times are for 5- x 1-inch round individual baking dishes. As a general rule, to use 4-, 6-, or 8-ounce custard cups, bake for an additional 15 to 20 minutes. When the crème brûlée is done, the center will still be slightly liquid and a knife will not come out clean. The yield will vary with different size dishes: For 4-ounce cups you'll get 10 servings, for 6-ounce cups you'll get 7 servings, and for 8-ounce cups you'll get 4 servings. Chocolate Crème Brûlée: Combine 4 (1-ounce) squares semisweet chocolate and 1/2 cup whipping cream from basic recipe in a small heavy saucepan; cook over low heat, stirring constantly until chocolate melts. Add remaining 1 1/2 cups whipping cream; reduce vanilla to 1 teaspoon. Proceed as directed in basic recipe, baking for 55 minutes. To make a Chocolate-Raspberry version, place 8 to 10 fresh raspberries in each baking dish, add chocolate custard, and increase baking time to 1 hour and 5 minutes.
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