Directions: |
Directions:Preheat oven to 325ºF and place 6 - 6 oz ramekins in a large pan where the sides are higher than the ramekins.
Heat the cream on medium low with the scraped seeds of the vanilla bean pod (and the pods to if you wish). Heat the cream for about 5 minutes, watching so that it doesn't boil over.
In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly (but not overly vigorously) until all has been added. Strain and then ladle or pour this into the ramekins. If any small bubbles appear on the surface of the custards, use the corner of a paper towel to dab the off (bubbles, if left on preventive brûlée from browning easily and evenly)
Pour boiling water carefully around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake the custards for about 45 minutes, until they are set around the edges, but still have a little jiggle to them when moved. Let the custards cool for 10 minutes in the water bath, then remove them using a tea towel or oven mitt to cool completely on a rack. Chill the custards at least 3 hours before serving.
To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. or until desired caramel layer is achieved. Serve immediately.
Brûlée will keep in the fridge for up to 2 day (but without the brûlée layer) |
This recipe for VANILLA BEAN CREAM BRULEE is from