Ok, this is my favorite dessert of all time!!!
Creme Brulee
4 cups chilled heavy cream
2/3 cup granulated sugar
pinch salt
1 vanilla bean, halved lengthwise, or 2 tsps of high quality pure vanilla extract, (though I use even more 'cause I love vanilla)
12 extra large egg yolks
8-12 tsps turbinado (raw sugar) or demerara sugar (I actually substitute brown sugar but you have to be careful with it because it burns so easily)
2 tblsp Kahlua or Amaretto liqueur (optional)
1. Adjust oven rack to lower middle position and heat to 300 degrees.
2. Combine 2 cups cream (place remainder back in frig), sugar, and salt in medium pan, with paring knife, scrape seeds from vanilla bean (if substituting do not add extract yet), add seeds and pod to cream mixture and bring mixture to low boil over medium heat, stirring occasionally to ensure sugar dissolves. Take pan off heat and let steep for 15 minutes.
3. Place kitchen towel in bottom of large baking pan (can use 2 smaller pans) and place eight 4-5 oz ramekins on towel. Fill pan, at least half way up ramekins, with hot water. Place pan on oven rack. Close oven door to retain heat.
After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks until loosened and combined (if using large eggs instead of extra large add 1 more yolk. If substituting extract add now) Add liqueur. Whisk about 1 cup cream mixture into yolks and whisk again until combined. Repeat with 1 more cup cream mixture. Add remaining cream mixture and whisk 'til completly combined. Place fine mesh strainer onto 2 quart pitcher and pour mixture through (this strains out any hard pieces of egg and the vanilla bean if using). Discard solids in strainer. Pour mixture into ramekins, dividing mixture evenly among them.
5. Carefully push rack with pan into the oven to avoid spilling or sloshing water into ramekins. Bake until centers are barely set (should still jiggle a little when bumped slightly) or instant read thermometer reads 170 degrees, about 30-35 mins (less for shallow ramekins).
6. Transfer ramekins to wire rack until cool, 1-2 hours. Cover tightly with plastic wrap and chill in frig until very cold. At least 3 hours or up to 4 days.
7. Uncover ramekins. If condensation has formed on custards then dab with a paper towel (moisture will keep sugar from forming a hard crust). Sprinkle each custard with about 1 tsp of sugar (more if using shallow dishes), tilt or spread with finger to cover entire top of custards. Caramalize sugar with a propane torch from hardware store (kitchen torches tend to be too small and don't work as well). Keep flame well above custards or sugar will burn too quickly. If you don't have a propane torch you can use the broiler of your oven but keep the door open and watch carefully, turning often to cook the sugar as evenly as possible (this method will take longer and can yield imperfect results but will do in a pinch). Place back in frig (uncovered), to re-chill, for 35-45 mins (no longer or sugar crust will start to soften since sugar draws moisture to it). Serve.
Note; You may add fruit to custard right before baking but you may want to omit liqueur or reduce it to 1 tblsp. Torching the sugar over fruit can burn the fruit so use caution or omit this step. Can not use fruit if torching sugar under broiler! I have also used blackberry brandy with fruits and everyone thought they were dynamite except me (I don't like the flavor of alcohol if I can taste it). You can also add a tea bag to the cream mixture during the steeping phase. I like the berry flavored teas for this method but you can use whatever you want.
Enjoy!
