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Creme Brulee 39

Make Creme Brulee 39 at home with Sugar, Heavy Cream, and Brown Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1 cup
• 1/4 cup
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Warm cream, half and half, and vanilla sugar in a saucepan over medium heat just until steam rises.

2. 2

   Whisk yolks, egg, 1/4 cup sugar, and salt together in a mixing bowl.

3. 3

   Temper hot cream mixture into eggs, strain into a measuring cup with a pour spout, and divide among six 4-oz. ovenproof ramekins.

4. 4

   Arrange dishes in a baking pan, then carefully transfer the pan to the oven.

5. 5

   Add hot water to the pan and bake custards 35-45 minutes, or until just set; do not overcook.

6. 6

   Remove ramekins from the water bath, cool, then wrap loosely in plastic wrap.

7. 7

   Chill until completely cold, preferably overnight.

8. 8

   Combine both sugars, then spread the mixture on a parchment-lined baking sheet.

9. 9

   After baking the brulees, turn off the oven and place the pan inside for an hour to dry out the sugar.

10. 10

    Bake the custards until just set. To test, tap one in the center.

11. 11

    If it's runny, bake 3 to 5 minutes more.

12. 12

    When they quiver like jello-o, they're done. The custards will continue cooking from residual heat and set up more with chilling.