Creme brulee is one of those things everybody (at some point of their life) has heard of, some know what it is, some have a vague idea, but all of us agree that, since it´s in another language, it sounds so exotic that it feels as the most dificult thing to make. We are all somehow willing to make brownies, maybe a cake sometimes, some cookies, or whatever we think is easiest.
Well guess what, creme brulee is nothing more than a type of custard that has a caramel like coat on top. Here in Mexico is something pretty similar to what we call jericallas, only jericallas lack this top sugary layer and the flavors are a little different. Creme brulee is not otherworldl, and it is actually easier to do than those brownies you make everytime you feel like eating something sweet and wan to feel like a chef. Next time try this recipe, you will thank me later.
According to the experts, for a creme brulee to be a good creme brulee it must make that glorious sound when cracking from the first spoonful. What an amazing sound that is.
Now before we begin, creme brulee is tipycally presented in rounded small molds called ramekins, this is the usual, but you can make them in basically any baking pan, though it looks prettier to make a few in small separate molds, intead of just a big one.
For this recipe we use vanilla bean because the flavor has no comparison, but of course you can use 1 tsp vanilla extract instead. Just make sure to use a natural vanilla extract and not an artificial one, to have a great flavor.
If you like this recipe, you have to go see our panna cotta, which is delicious.
- 2 C heavy cream
- 1/2 vanilla bean
- 1/8 tsp salt
- 5 egg yolks
- 1/3 C sugar (+ needed amount for the topping)
Preheat the oven to 300°F (140°C).
In a medium size pot, place the cream, vanilla seeeds and half the sugar (1/4C) and heat and set over medium heat to cook, using a rubber spatula beating all the time, bringing it close to a boil, but without ever letting it boil completely. Remove from the heat and set aside.
In a medium size bowl, use a whisk to mix together the egg yolks, salt, and the rest of the sugar (1/4tz) until the mixture turns thick, whitish and fluffy.
Add in the cream mixture, little by little, whisking non-stop.
Place the ramekins in a bigger, rectangular baking pan, and pour the mixture into the ramekins about 3/4 of their capacity.
Place the baking pan with the ramekins on it on in the oven, and pour water in the baking pan, for the ramekins to bake in a waterbath.
Bake at 300°F (140°C) for 1 hour and 20 minutes aproximately.
Once ready, spread some extra sugar on top of each one. Put in the oven again, this time set to broil for about 10 minutes (this can also be done using a kitchen torch) or until the sugar melts and a crisp layer forms.