Introduction: Hey there, I’m going to demonstrate a unique way to make creme brulee at home that doesn’t require a water bath. The results are incredibly rich and creamy, and the effort required is minimal. So, let’s get started!
Ingredients:
- 1200 grams heavy cream
- 1 Madagascar vanilla bean
- 160 grams sugar
- 2 grams salt
- 10 large eggs
- Raw sugar (for caramelizing)
Instructions:
- In a 2-quart saucepan, pour the heavy cream.
- Split the Madagascar vanilla bean, scrape the seeds into the cream, and add the whole bean.
- Heat the cream over medium heat to around 150°F (65°C). Avoid boiling.
- Remove from heat and let it steep for 10 minutes.
- In a medium bowl, mix sugar and salt. Add the eggs, separating the yolks from the whites.
- Whisk the sugar, salt, and egg yolks until well combined.
- Pour about half of the infused cream through a fine mesh strainer into the egg mixture, whisking constantly. Add the remaining cream and mix well.
- Strain the mixture once more to remove any cooked egg bits.
- Pour the custard into ramekins, filling up to the inner edge. Approximately 12 ounces per ramekin.
- Tap the surface lightly to eliminate air bubbles.
- Tightly wrap each ramekin with plastic wrap.
- Poke each ramekin with a cake tester to allow steam to escape.
- Place the ramekins on a baking sheet and bake in a preheated 215°F (100°C) oven for about two hours or until the center is set with a slight jiggle.
- Cool the creme brulees for 15 minutes at room temperature, then refrigerate for at least two hours or overnight.
- Before serving, sprinkle a generous layer of raw sugar on top of each creme brulee.
- Use a kitchen torch to caramelize the sugar until you get a golden crust.
- Let it sit for a moment to allow the sugar to harden, then enjoy!
Tips:
- Use raw sugar for even caramelization.
- If you don’t have a kitchen torch, you can place the creme brulees under the broiler for a few minutes, but be vigilant to avoid burning.
- Refrigerate the creme brulees overnight for optimal texture.
- Feel free to adjust the oven temperature based on your own oven. The desired consistency is a firm set with a slight jiggle in the center.
