Place the ramekins on a baking sheet and place on the top rack and then turn on the broiler. It is much easier to burn the creme brulee if you place them beneath a preheated broiler. Because the broiler is not preheated, the creme brulee will take closer to minutes mine took 7 minutes, not pictured. Remove them from the oven when the tops are golden brown and bubbling.
If you remove them from the oven and find you want more caramelization, just pop them back in. This is SO easy to fix. This caramelizing process warms the top of the custard, while leaving the center slightly cool.
I, however, prefer to take the chill off even more by letting the custard sit for 15 minutes or so at room temperature before torching. Here are options for making ahead:. The baked custard will last up to three days in the fridge. Custard does not freeze well, it has a tendency to split and the topping will become soft when thawed. By submitting this comment you agree to share your name, email address, website and IP address with Carlsbad Cravings.
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You can also subscribe without commenting. We made this for our family Valentines Day dinner and it was perfect! So easy to make, and silky smooth inside with that crunchy sugar top. Thanks for yet another amazing recipe! So rich and creamy with simple ingredients and easy to follow instructions. Thank you!! Thanks for the awesome review Becca! Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes.
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Sauce Pan 2. Servings: 6 -8 servings. Prep Time: 20 minutes. Cook Time: 30 minutes. Print Recipe Pin Recipe. Add the heavy cream and salt to a medium saucepan and heat over medium heat just until simmering.
Set aside to cool for 10 minutes. Meanwhile, bring about 5 cups of water to a boil on the stovetop to use later in the water bath I use a large saucepan so it boils more quickly. Place either 8 4-ounce ramekins, 6 5-ounce ramekins my fav , or 5 6-ounce ramekins in a roasting pan or two smaller baking pans; set aside. Beat on medium speed for 2 minutes. Once combined, slowly whisk in the remaining warmed cream until combined, whisking constantly.
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Pour the custard base through the sieve to strain out any solids. Bake the custards: Divide the custard base evenly among the four ramekins in the baking pan. There should be a little more than an inch of custard in each ramekin; it should not come all the way to the rim. Carefully transfer the baking pan to the center of the oven, taking care not to slosh hot water onto yourself or into the ramekins.
Lay a sheet of aluminum foil over the pan. To test for doneness, reach into the oven with tongs and give one of the ramekins a gentle shake or nudge. The custards should not brown or rise.
Carefully remove the baking pan from the oven and take the ramekins out of the water bath using rubber-band-wrapped tongs or a slotted spatula.
Let the ramekins cool on a rack at room temperature for 30 minutes and then transfer, uncovered, to the refrigerator to cool completely. Once the custards are refrigerator-cold, wrap each ramekin with plastic wrap. Refrigerate for at least 3 hours or up to 2 days before proceeding. Caramelize the topping: Just before serving, remove the ramekins from the fridge and set them on a work surface.
You may need to tilt and tap the ramekin to even out the layer of sugar. Wipe any sugar off the rim of the ramekin. Hold the torch flame 2 to 3 inches from the top of the custard and slowly glide it back and forth over the surface until the sugar melts and turns a deep golden brown.
Allow the sugar to cool and harden for a few minutes, and then serve immediately, before the sugar softens and gets sticky. For variations, just infuse the cream with flavorings Orange: Omit the vanilla bean and after the cream comes to a simmer, remove from the heat and immediately add 1 Tbs. Tip To get great results, you need the right tool: a mini blowtorch. Recipe Notes Edit Delete.
Save to Recipe Box. Add Recipe Note. Saved Add to List Add to List. Reviews Rate or Review. Reviews 16 reviews. Maenwhile, this recipe says we should shoot for ? That's quite a difference. Rate this Recipe. Write a Review Cancel reply. Member ID. Featured Review.
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