This recipe came about after multiple testings. From the temperature of the ingredients to the oven temp, and the final caramelization. I have used Brulee irons and a small torch to do the brown sugar, and find this method works very well. Enjoy..
- 1 Tablespoon unsalted butter, softened
- 6 large egg yolks, chilled
- 6 Tablespoons white sugar
- 1 1/2 cups whipping cream, chilled
- 4 Tablespoons dark brown sugar
Adjust oven rack to center position and heat oven to 275 *F. Butter 6 1/2-cup ramekins or six 2/3-cup custard cups and set them in a glass baking dish.
Whisk yolks in a medium bowl until slightly thickened. Add white sugar and whisk until dissolved. Whisk in cream,then pour mixture into prepared ramekins.
Set baking dish on oven rack and pour warm water into baking dish to come halfway up the ramekins. Bake uncovered until custards are just barely set, about 45 minutes.
Remove baking dish from oven, leaving ramekins in the hot water;cool to room temperature. Cover each ramekin with plastic wrap and refrigerate until chilled, at least 2 hours (can be covered and refrigerated overnight).
While custards are cooling, spread brown sugar in a small baking pan; set in turned-off (but still warm) oven until sugar dries, about 20 minutes. Transfer the sugar to a small zip-lock freezer bag;seal bag and crush sugar fine with a rolling pin. Store sugar in an air tight container until ready to top custards.
Adjust oven rack to the next-to-the-highest position and heat broiler. Remove chilled ramekins from refrigerator, uncover, and evenly spread each with 2 teaspoons dried sugar. Set ramekins in a baking pan. Broil, watching constantly and rotating pan for even caramelization, until toppings are brittle, 2 to 3 minutes, depending on heat intensity.
Refrigerate creme brulees to re-chill custard, about 30 minutes. Brown sugar topping will start to deteriorate in about 1 hour.
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Source: Cook's Illustrated March/April 1995
Submitted By: Eileen Werth
Perfect Creme Brulee