Crème Brulee

Name: Crème Brulee
Yield: 6 servings
Ingredients: 2 cups heavy cream; 1/2 vanilla bean, sliced and scraped; 1 small egg; 3 large egg yolks; 7 Tbsp maple syrup, grade B; 4 Tbsp demerara sugar, for topping; 6 brulee molds, 4 oz each

7 ingredients•21 steps•6 servings

Sara Moulton

1
Preheat the oven to 325°F.
2
Pour the heavy cream into a non-reactive saucepan and place over medium heat.
3
While the cream is heating, slice the vanilla bean in half lengthwise using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream.
4
Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
5
In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended.
6
Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color.
7
Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Strain the mixture into a large measuring cup with a spout for easier pouring.
8
Place the molds on a baking sheet with 1-inch-high sides.
9
Fill the molds half-full with the custard and set the sheet in the oven (it's much easier to transfer the sheet with the molds only half-full).
10
Finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes.
11
Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds.
12
Bake for approximately 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under-baked. Return to the oven and check every 5 minutes until ready.
13
Remove the molds from the water bath and place on a cooling rack for 30 minutes.
14
Refrigerate for 2 hours (or up to 3 days) before serving; the custards will finish setting in the refrigerator.
15
Let the water bath cool before removing it from the oven.
16
When ready to serve, preheat the broiler.
17
If condensation occurred during chilling, carefully blot with a paper towel to remove moisture.
18
Place the molds on a clean baking sheet.
19
Sprinkle 2 tsp of the demerara sugar evenly over the top of each custard. It is important to spread the sugar evenly for even caramelization.
20
When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized to a light brown color. Keep a close eye on the custards during broiling.
21
Place each mold on a small dessert plate and serve immediately.

💡 Cook's Notes

Traditionally, crème brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate.