In Good Taste Recipe: Josie's Creme Brulee

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Crème Brulèe

Adapted by Josie Ross

Adapted from James Beard’s recipe in his great cookbook, this is the best Crème Brulèe I’ve ever tried. It is simple, elegant, and best of all, can be made ahead.

1/2 cup plus 6 teaspoons sugar

8 large egg yolks

3 cups whipping cream

1 teaspoon pure vanilla extract

Preheat oven to 350°F. Place six 6 oz ramekins in large roasting pan.

In a large bowl, whisk together 1/2 cup sugar with the egg yolks.

In a heavy saucepan, bring cream to a gentle boil.

Remove from heat, stir in vanilla. Stir a tiny bit of the cream into the egg yolks, tempering them gently.

Slowly add the rest of the cream mixture into the egg yolks, taking care not to heat them too quickly. Divide the custard among the ramekins.

Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes. Remove from water. Allow them to cool (if you can, let them chill overnight).

Arrange custard cups on baking sheet and sprinkle 1 teaspoon of sugar evenly over evenly over each ramekin. Using a culinary torch, gently caramelize the tops of each ramekin. Return the custards to the refrigerator, allow to cool. (You can also use a broiler, but be careful!)

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