Page 21 - Indulge February/March 2016
P. 21
cious Crème Brûlée
Serves 8
• 2 cup heavy whipping cream • 3/4 cup sugar
• 1 cup half-and-half • Pinch of salt
• 6 large egg yolks • 2 tsp. vanilla extract
Preheat the oven to 300ºF. Have ready a flame-proof FEBRUARY/MARCH 2016 • INDULGE | 21
1-quart shallow baking or gratin dish and a roasting
pan. Put on a kettle of water to boil for the water bath.
Heat the cream and half-and-half in a
medium saucepan over medium heat
until hot. Remove from the heat.
Whisk together the yolks, 1/2 cup of the sugar, and the
salt in a medium bowl. Slowly add the cream mixture,
whisking constantly until blended and smooth. Add
the vanilla. Pour the mixture through a fine strainer
set over a medium glass measuring cup or bowl.
Pour the custard into the baking dish and skim any
foam from the top. Transfer to the roasting pan,
place in the oven, and pour enough boiling water
into the pan to reach halfway up the sides of the
baking dish. Bake for 25 to 30 minutes, or until the
custard is set around the edges but still slightly jiggly
in the center. Do not overbake; the custard will set
further as it cools. Remove the baking dish from the
water bath and let cool completely on a wire rack.
Refrigerate the Crème Brûlée, loosely
covered, for at least 4 hours, until thoroughly
chilled and set, or for up to 1 day.
Preheat the broiler. Have the roasting pan ready, and
fill a bowl with ice water. Gently blot the surface of the
custard with the edge of a paper towel to remove any
condensation. Sift the remaining 1/4 cup sugar evenly
over the custard. Place the baking dish in the roasting
pan and carefully pour enough ice water into the pan
to come halfway up the sides of the baking dish.
Broil the custard about 3 inches from the heat
for 2 to 3 minutes, until the sugar has melted
and turned a dark amber color; carefully move
or rotate the dish if necessary so the sugar
caramelizes evenly. Remove from the broiler and
cool the custard in the ice water for 5 minutes.
Carefully remove the baking dish from the
baking pan. Serve right away, or refrigerate,
uncovered, for no longer than 1 hour before
serving or the topping will soften.
Serves 8
• 2 cup heavy whipping cream • 3/4 cup sugar
• 1 cup half-and-half • Pinch of salt
• 6 large egg yolks • 2 tsp. vanilla extract
Preheat the oven to 300ºF. Have ready a flame-proof FEBRUARY/MARCH 2016 • INDULGE | 21
1-quart shallow baking or gratin dish and a roasting
pan. Put on a kettle of water to boil for the water bath.
Heat the cream and half-and-half in a
medium saucepan over medium heat
until hot. Remove from the heat.
Whisk together the yolks, 1/2 cup of the sugar, and the
salt in a medium bowl. Slowly add the cream mixture,
whisking constantly until blended and smooth. Add
the vanilla. Pour the mixture through a fine strainer
set over a medium glass measuring cup or bowl.
Pour the custard into the baking dish and skim any
foam from the top. Transfer to the roasting pan,
place in the oven, and pour enough boiling water
into the pan to reach halfway up the sides of the
baking dish. Bake for 25 to 30 minutes, or until the
custard is set around the edges but still slightly jiggly
in the center. Do not overbake; the custard will set
further as it cools. Remove the baking dish from the
water bath and let cool completely on a wire rack.
Refrigerate the Crème Brûlée, loosely
covered, for at least 4 hours, until thoroughly
chilled and set, or for up to 1 day.
Preheat the broiler. Have the roasting pan ready, and
fill a bowl with ice water. Gently blot the surface of the
custard with the edge of a paper towel to remove any
condensation. Sift the remaining 1/4 cup sugar evenly
over the custard. Place the baking dish in the roasting
pan and carefully pour enough ice water into the pan
to come halfway up the sides of the baking dish.
Broil the custard about 3 inches from the heat
for 2 to 3 minutes, until the sugar has melted
and turned a dark amber color; carefully move
or rotate the dish if necessary so the sugar
caramelizes evenly. Remove from the broiler and
cool the custard in the ice water for 5 minutes.
Carefully remove the baking dish from the
baking pan. Serve right away, or refrigerate,
uncovered, for no longer than 1 hour before
serving or the topping will soften.
