Creme Brulee

Serves eight.

1 quart heavy cream
1/2 vanilla bean or 1 tsp. vanilla extract
1/2 cup sugar
10 egg yolks
Pinch salt

For the caramel topping
1/2 cup sugar

The basic method for all three types of custard
Use 6-oz. ramekins. Heat the oven to 325 F. Heat the cream or cream
and milk in a medium saucepan over medium heat until scalded (you'll
see small bubbles on the sides of the pan). Split the vanilla bean in
half, if using, and scrape the seeds into the cream. Meanwhile, in a
medium bowl, slowly whisk the sugar into the egg yolks and eggs.
Slowly temper the hot cream/milk into the sugar/yolk mixture. Strain
the mixture through a fine sieve into a pitcher or measuring cup.
Stir in the salt and vanilla extract, if using.

Arrange the ramekins in a baking dish with deep sides, pour the
mixture into the ramekins, Fill the baking dish with water to come
halfway up the sides of the ramekins and cover the dish with foil.
Bake until just set, 25 to 50 min. Remember to start checking early;
baking time will depend on the thickness and depth of your ramekins
and baking dish. Carefully remove the baking dish from the oven and
let the ramekins cool in the water bath. Remove, cover with plastic
wrap and refrigerate at least 2 hours or up to 2 days.

Two ways to make a crackly caramel topping for creme brulee

A blowtorch makes quick work of caramelizing the sugar topping.

The blowtorch method -- By far the easiest method of caramelizing
sugar on a creme brulee is with a propane blowtorch. Blowtorches are
sold in most hardware stores, with good ones going for around $30.
(Williams-Sonoma (www.williams-sonoma.com) also carries a mini-torch
for about $30; to order, call 800/541-2233.) I highly recommend
buying one with an automatic ignition, which allows you to light the
torch with the press of a button -- no matches needed.
Sift a thin, even layer of sugar over the refrigerated custards,
ignite the torch, and with a slow, sweeping motion, guide the flame
directly on the surface of the custard. The nozzle should be 2 to 3
inches from the surface, with the tip of the flame licking the sugar.
The sugar will melt slowly at first and then caramelize. As soon as
the entire surface is glossy brown, move on to the next custard.

The broiler method -- This method is only successful with a very hot
broiler in a gas oven (electric ovens don't seem to provide heat high
enough to caramelize the sugar). Line a baking dish with a towel to
keep the baked custards from sliding around and arrange them on top.
Fill the spaces between the ramekins with ice and add water so that
they're surrounded by ice water. This will keep them cold and creamy
while their tops are being caramelized.

Sift a thin, even layer of sugar on the surface of each custard and
gently slide the baking dish under the broiler, positioning it so
that the flame is 2 to 3 inches away from the tops of the custards.
Watch carefully: within three or four minutes, the sugar will melt
and then caramelize. Remove the baking dish and take out the ramekins.
With the ramekins bathed in ice water, the custard stays cold and
creamy while the topping caramelizes under the broiler.


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