Brian’s Crème Brûlée
- 4 cups heavy cream not whipping cream
- 10 large egg yolks
- ⅔ cup sugar 4.7 oz
- 2 pinches of kosher salt
- 2 tsp vanilla bean paste or extract
- 8 – 12 tsp turbinado sugar or Demerara sugar for top
- Prepare your baking pan. Set up a large flat bottomed roasting pan or baking dish large enough to hold ramekins without crowding. Place a dishtowel in the bottom of the pan. Arrange ramekins so they do not crowd and so they sit totally flat. Start a kettle of water to boil. Pre-heat an oven to 300°F with the rack in the center.
- Make the custard. Place the yolks, cream, and vanilla in a blender. Blend on lowest speed for one minute. Allow blender container to stand for a 1-2 minutes for most bubbles to dissipate. Slowly pour the custard into the ramekins filling them to the very top. Pop large bubbles with a toothpick if desired.
- Bake the custards. Using a funnel so you do not splash water into the ramekins, slowly pour boiling water into the pan to come half way up the sides of the ramekins. With a steady hand, carefully move the pan to the oven. Bake creme custards for approximately 30-37 minutes. Timing will depend on your oven as ovens vary. Bake until a digital thermometer reads 175°F and the center of the custards is almost set with just a tiny bit of jiggle.
- Cool the custards. Remove pan from oven and remove the ramekins to a wire cooling rack. Allow custards to cool completely then cover and refrigerate to completely chill and set, 4 hours or overnight.
- To serve. Ready a blow torch. Add approximately 1 1/2 teaspoons of turbinado sugar to the top of a custard, tilting and tapping to cover. Pour excess on the next custard and repeat until all custards are topped with sugar. Burn with a blow torch until deep golden brown. Allow the to cool, then serve.