We settled on the recipe from The Joy of Cooking.
In my opinion, the recipe called for not too much cream, not too many eggs, a decent amount of sugar but not enough vanilla.
We made this yesterday and chilled it overnight.
This was the final product before we had it for Sunday lunch dessert.
I did put my foot down on adding extra sugar and making a hard crust.
With all the the baking I did today, I figured we could all do away with the extra calories.
Crème Brûlée
Serves 6 to 8
Heat almost to a simmer:
2 cups heavy cream
Stir with a wooden spoon in a medium bowl just until blended:
8 large egg yolks or 3 large eggs
1⁄2 cup sugar
Gradually stir in the cream. Strain through a fine-mesh sieve into a bowl or a large measure with a pouring lip. Stir in:
3⁄4 teaspoon vanilla
Pour into six to eight 4- to 6-ounce custard cups or ramekins and place in a water bath.. Set the pan in the oven and set the oven temperature to 250 degrees F. Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 1 to 1 1/2 hours. Cool the custards slightly in the water bath, then remove them and let cool to room temperature.
Cover each one tightly with plastic wrap and refrigerate for at least 8 hours, or up to 2 days. Shortly before serving, gently blot any liquid that has formed on the surface of the custards with the paper towels. Sprinkle evenly over the top of each custard:
2 to 3 teaspoons granulated light brown sugar
Arrange the custards on a baking sheet and place under the broiler. Broil until the sugar melts and bubbles, turning the pan and/or moving the custards around if some cook more quickly than others. Some sugar will remain unmelted and some spots will char; this is part of the charm. If you are using a propane torch, sprinkle the sugar over each custard as above. Ignite your propane torch according to the manufacturer's instructions. Hold the torch so that the flame is not directly touching the surface of the custards, but it should be close enough to melt the sugar fairly quickly. Move the torch slowly over the custards to melt all the sugar, and continue bruleeing until the sugar is a deep, caramel brown color. Serve at once.
2 cups heavy cream
Stir with a wooden spoon in a medium bowl just until blended:
8 large egg yolks or 3 large eggs
1⁄2 cup sugar
Gradually stir in the cream. Strain through a fine-mesh sieve into a bowl or a large measure with a pouring lip. Stir in:
3⁄4 teaspoon vanilla
Pour into six to eight 4- to 6-ounce custard cups or ramekins and place in a water bath.. Set the pan in the oven and set the oven temperature to 250 degrees F. Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 1 to 1 1/2 hours. Cool the custards slightly in the water bath, then remove them and let cool to room temperature.
Cover each one tightly with plastic wrap and refrigerate for at least 8 hours, or up to 2 days. Shortly before serving, gently blot any liquid that has formed on the surface of the custards with the paper towels. Sprinkle evenly over the top of each custard:
2 to 3 teaspoons granulated light brown sugar
Arrange the custards on a baking sheet and place under the broiler. Broil until the sugar melts and bubbles, turning the pan and/or moving the custards around if some cook more quickly than others. Some sugar will remain unmelted and some spots will char; this is part of the charm. If you are using a propane torch, sprinkle the sugar over each custard as above. Ignite your propane torch according to the manufacturer's instructions. Hold the torch so that the flame is not directly touching the surface of the custards, but it should be close enough to melt the sugar fairly quickly. Move the torch slowly over the custards to melt all the sugar, and continue bruleeing until the sugar is a deep, caramel brown color. Serve at once.
NOTE : The above recipe is based on my 1997 version of The Joy of Cooking. The internet recipe called for 4 eggs, preheating the oven to 325 degrees and baking time of 30-35 minutes.
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