Tuesday, March 5, 2013
1/2 cup sugar, plus some for sprinkling
3 cups heavy cream
1 teaspoon vanilla extract
1 vanilla bean
Preheat oven to 300 degrees.
Position rack in center of oven.
In a standing mixer at speed 3 (Bosch) wisk together the egg yolks and 1/2 cup sugar, 5 minutes, until thick and pale.
In a saucepan, bring the cream just to a boil....watch carefully.
Scrape beans from vanilla bean. (I use a grapefruit spoon, it works perfectly.)
Strain the custard to remove any lumps. (I have not found this to be necessary in my Bosch)
Add vanilla and vanilla bean to egg mixture and stir again.
With mixer turned on to speed 1, add hot cream mixture to egg mixture.
Using 8 oval crème brûlèe dishes, pour custard in, 3/4 full.
Pour enough very hot water into pans to come halfway up the sides of the dishes.
Bake for 40 minutes, or until just set, centers will wiggle slightly.
Let custards cool in water bath for 10 minutes.
Transfer to a wire rack to cook completely.
Refrigerate at least 3 hours or better still, overnight.
When ready to serve sprinkle with sugar in the raw and use a torch to caramelize the sugar.
* Mine cooked too much at 300 so I turned it down to 280-290 and it worked well.
Also cooked for 37 minutes but turned out too soft so will go for 40 next time.
A classic, timeless dessert. This is Roxanne's aunt's recipe, and I just added a standing mixer and the vanilla bean.