Meanwhile combine the egg yolks, sugar and salt.
Fish out the vanilla pod from the milk mixture, and slowly pour a stream of the hot milk into the egg mixture. Whisk to combine.
Using a fine mesh strainer, over a heat safe bowl, strain the mixture.
Ladle mixture into ramekins, and place in a roasting pan. Place in the oven and pour hot water slowly in the corner of the roasting pan (to avoid splashing into the custards. They will not set if they are mixed with splashed water, so be careful not to splash). Place just enough so that it reaches half way up the ramekins.
Bake for 15-20 mins just until custards are set and jiggle slightly.
Allow them to cool, then cover and refrigerate.
To serve sprinkle tops of custard with 1 tsp each of the brown sugar. Position your oven rack on the highest shelf of your oven. Set your oven to broil. Place the custards on a low profile cookie sheet and pop under the broiler for about 10-15 seconds, or until the sugar has browned and caramelized. IMPORTANT!: Do not walk away from custards under broiler you must watch this carefully or they will catch fire if left too long to broil!!!
Serve with a dollop of homemade whipped cream, et voila!
HOMEMADE WHIPPED CREAM:
1 cup (240 ml) heavy cream
1 tbsp (6 g) powdered sugar
1 tsp (5 ml) vanilla extract
METHOD:
Combine all ingredients in a bowl and whip with an electric mixer until soft peaks form.
View Comments (15)
I don't have ramekins:(
If I used rami kind that are a little taller than the ones you've used, do
I need to change the method at all? And I have my own kitchen torch to use
do you have to put in in the fridge over night or can you serve right away?
Thanks so much for sharing the tips :) Now I can make creme brûlée :)
Can I use 6oz custard cups??
Yeah , def doesn't work.I mean it does but even the 10-20 secs under the
broiler liquified my creme brulee bc the pans are shallow . I had to put
them back in the fridge resulting in the sugar just being soggy and not
hard anymore. I wouldn't recommend this. I tried this bc I didnt own a
torch. And small handheld torch is under $20 and if you seriously are too
scared or incapable of using that....dont make creme brulee
I used brown sugar for the top, but in the end it turns out like the "raw
cane sugar"(is that how to spell?)...my brown sugar did not melt all the
way. Was my oven not hot enough?
I think you have a mistype in your written recipie. You wrote 15-20 mins,
but in your video you said 25-30 mins
how many servings is your recipe?
I'm sorry of someone asked this before but scrolling down I don't find
anyone. What temp must be the oven to caramelize the brown sugar?