The Sinfulness of Creme Brulee

There is nothing quite like creme brulee....creamy...sweet...with a glassy, crunchy top....it makes me happy!  Oh and you get to burn things!!!  Bonus!  So go out today and buy a propane torch (just a little one) and get your sweet on.

ATK Classic Crème Brulee

4 cups heavy whipping cream

2/3 cup granulated sugar

Pinch salt

1 vanilla bean, halved lengthwise

12 large egg yolks

8-12 teaspoons turbinado or demerara sugar

1. Adjust oven rack to lower-middle position and heat over to 300 degrees.

2. Combine 2 cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mix to a boil over medium heat, stirring occasionally to ensure that sugar dissolves.  Take pan off heat and let steep 15 minutes to infuse flavors.

3. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5- ounce ramekins (or swallow fluted dishes) on towel.  Bring kettle or large saucepan of water to boil over high heat.

4.  After cream has steeped, stir in remaining 2 cups cream to cool down mixture.  Whisk yolks in large bowl until broken up and combined.  Whisk about 1 cup cream mix into yolks until loosened and combined; repeat with another 1 cup cream.  Add remaining cream and whisk until evenly colored and thoroughly combined.  Strain through fine-mesh strainer into 2-quart measuring cup or pitcher ( or clean medium bowl); discard solids in strainer.  Pour or ladle mix into ramekins, dividing it evenly among them.

5.  Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins.  Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170-175 degrees, 30-35 minutes for shallow fluted dishes.  Begin checking temperature about 5 minutes before recommended time.

6.  Transfer ramekins to wire rack; cool to room temperature, about 2 hours.  Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

7.  Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. 
Sprinkle each with about 1 teaspoon turbinado sugar (1 ½ teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage.  Ignite torch and caramelize sugar.  Refrigerate ramekins, uncovered to re-chill, 30-45 minutes (but no longer); serve.

* You can substitute 2 teaspoons vanilla extract instead of vanilla beans, just whisk into yolks in step 4.