The Ultimate Creme Brulee.
You can cook The Ultimate Creme Brulee using 5 ingredients and 11 steps. Here is how you achieve that.
Ingredients of The Ultimate Creme Brulee
- Prepare 3 Cups of Heavy Cream.
- It’s 6 of Egg Yolks, room temperature.
- Prepare 1 1/4 Cup of White Sugar.
- Prepare 1/8 Tsp of Tonka Bean, freshly ground.
- It’s 12 of Cups, hot water.
The Ultimate Creme Brulee instructions
- Pre-Heat oven to 300F. In saucepan, pour cream and Tonka bean. Heat slowly to medium heat. When the milk has little wisps of moisture leaving, but is not boiling the flavor has been infused! Take off the stove, let it cool to around 95F..
- While cream is cooling, separate eggs and put the yolks in a mixing bowl. You can keep the whites in the fridge and make an eggwhite omlette tomorrow! Whisk sugar into the egg yolks until completely incorporated..
- Using a fine metal sieve, strain the cream into pouring measuring cup of appropriate size. This is to strain out the big chunks of Tonka bean but should leave the minuscule little tasty flecks..
- Slowly dribble the warm cream into the egg mixture while whisking. The idea is to be sure the milk is close enough to the temperature of the eggs so you don't get lumpies of cooked egg. After about a cup of cream, you can speed it up a bit and pour in the remaining as the eggs are up to the cream's temp..
- Put ramekins in 2 inch high cake pan (big enough to contain 9 ramekins), over a dish cloth on the bottom of the pan. Using the fine sieve again, pour cream mixture into each ramekin leaving a 1/4 inch lip..
- Pour almost boiling hot water, in between ramekin, be sure not to splash any into the custard! The dishcloth is a splash absorber. Fill the baking pan till the ramekins are half submerged in water..
- Gently set the pan in the pre-heated oven, and cook in water bath for 50 minutes. Start checking the custard consistency around 40 minutes (jiggle the pan). The top of the custard should show a ripple but stop moving immediately. Your custard is done!.
- This is highly interpretive I realize, but custard like this is an art! Too jiggly and it will be a sweet, creamy syrup. If it's over-cooked, it will be sweet, scrambled eggs. Get it *just right* and you have Heaven on a spoon!.
- When done cooking, take pan carefully out of the oven and put on the stovetop. Using canning tongs (you know, the ones to grab the jars) to remove the ramekins from the water bath and place on a cooling rack to cool..
- When cooled, arrange on a cookie sheet and cover with plastic wrap. Chill for a minimum of two hours..
- When ready to serve, sprinkle a heavy pinch of white sugar on each custard, tip, tap, and turn to distribute the sugar evenly. Torch the tops with a butane torch until the sugar bubbles and carmelizes..