CRèME BRûLéE
Crème brûlée isn't as difficult as you might think-and it's a great dessert to make ahead for the holidays. When I burn the sugar, I like to leave it a little uneven, so you get that nice contrast between the caramelized sugar and the cream underneath.
Provided by Sebastien Rouxel
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F and prepare an ice bath. Make the custard: Bring cream to a simmer in a medium saucepan over low-medium heat. Whisk in ½ cup sugar. Slice a vanilla bean lengthwise and scrape the beans into the cream/sugar mixture. (Chef's tip: Place the scraped vanilla bean in a jar of sugar for a week or so to give the sugar a great vanilla flavor.) Pour the custard into the ice bath, moving a spatula through it in a figure-eight motion to cool. Set aside.
- Prepare the custard for baking: Whisk the yolks in a medium bowl. Place the shallow baking dishes on a rimmed baking sheet. Ladle some of the cooled cream mixture into the yolks and whisk to combine. Add the remaining cream to the yolk mixture, continuing to whisk until combined.
- Pour custard through a strainer, then into a measuring cup for easy pouring. Pour ½ cup of custard into each baking dish, then settle the baking sheet in the oven. Pour another ¼ cup of custard into each dish. Using a measuring cup, pour warm water into the rimmed baking sheet, about 1 inch deep around the custard. Cook 45 minutes, checking after 30 since oven cooking times can vary.
- Finish the crème brûlée: Evenly scatter sugar over each creme brûlée (about one teaspoon). Lightly go over the sugar with a kitchen torch until it's caramelized. Repeat this process two more times for each dish. Garnish with raspberries and serve.
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