Creme Brûlée

• 总时间: 6 hours 5 minutes

配料

8 shallow 4-ounce oval ramekins

5 large egg yolks

3/4 cup (150g) granulated sugar, divided

3 cups (720ml) heavy cream

1/2 tsp espresso powder

1/4 tsp salt

1 and 1/2 tsp pure vanilla extract

步骤

Preheat oven to 325°F (163°C).

Whisk the egg yolks and 1/2 cup (100g) sugar together. Set aside. (At this point or before you temper the egg yolks in the next step, bring a small pot of water to a boil. You’ll need hot water to pour into the baking sheet for the water bath.)

Heat the cream, espresso powder, and salt in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla. Remove about 1/2 cup of warm cream and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm cream.

Place ramekins in a large baking pan. If you don’t have 1 pan large enough, bake them in a couple pans. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of the hot water. Use an oven mitt to carefully transfer the pan to the oven.

Bake until the edges are set and centers are a little jiggly. The time depends on the depth of your ramekins. My ramekins are 1-inch and the custard takes 35 minutes. Begin checking them at 30 minutes. For a more accurate sign, they’re done when an instant read thermometer registers 170°F (77°C).

Remove from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days.

Using the remaining sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve.