Originally Posted by amber
I've lost my recipe for creme brule and cannot seem to find a good one online, most of them called for 8 or 9 eggs! anyone have a simple recipe for plain creme brule?
Here's a no-fail recipe I've used for years! It can be doubled for bigger crowds and made in either custard cups or ramekins, or individual shallow oval baking dishes.
makes 6 servings
3 c Heavy Cream
5 Egg yolks
1/2 c. Sugar
1/2 Vanilla bean (or 2 tsp Real Vanilla extract)
1/4 c. Brown or white sugar for the carmelized crust
Preheat your oven to 350. Separate 5 Eggs, setting aside the whites for egg-white omelettes or other projects
Split the vanilla bean and scrape out the seeds, combine all with the cream and sugar in a heavy saucepan..
Cook over low heat until it comes to boil. Add a small amount to the eggs to temper. Then whisk the remaining liquid into the eggs slowly.
Fill 4 oz. ramekins set inside a Bain-Marie (a big roasting pan filled with boiling water about 2 thirds of the way up the ramekins, and a dishtowel lining the bottom wouldn't hurt either). Place the bain-marie in an oven for 35-45 minutes or until a sharp knife inserted into the center of the custard comes out clean. Remove the ramekins from the bain-marie and let them cool to room temp. Cover with plastic wrap and place in refrigerator until ready to serve. Spread one tablespoon of brown or white sugar on top of each custard evenly and use a torch or broiler to caramelize sugar. I prefer white sugar, but some like the extra brown-ness of the brown sugar. It caln also be placed close up under a hot broiler to carmelize--but watch carefully! The idea is to brown the sugar without heating up the custard part.
I use the same custard recipe for Creme Caramel as well--caramelizing 1 1/2 c sugar to a med-dark golden amber and pouring into the bottoms of the ramekins before making the custard mixture. These are best refrigerated for at least 24 hours before eating, as it allows the caramel to soften and make more "sauce" when you invert them.