2 cups heavy cream
4 egg yolks
1/4 cup granulated sugar
1 tablespoon vanilla extract
pinch salt
3-4 cups water for water bath
1-2 teaspoons superfine sugar per ramekin
1. Preheat oven to 300F. Place 6 ramekins in a 9x13 pan or large baking pan that will be used for a water bath. Spray ramekins with non-stick cooking spray; set aside.
2. Add the cream to a 2-cup glass measuring cup or microwave-safe bowl. Heat on high power until cream begins to bubble just a bit, but don't let it come to a full boil; it took 3 1/2 minutes in my micro (or heat cream over medium heat on the stove, about 10 minutes). Remove cream from micro; set aside to cool.
3. Crack the eggs into a small bowl and with clean hands, pick out the yolks and put them in a large bowl. I find picking out the yolks very carefully with my fingers is the easiest way to separate whites/yolks, but separate them as you prefer. Use the whites for another recipe or discard.
4. To the large bowl with the yolks, add 1/4 cup granulated sugar, and whisk vigorously for 3 to 4 minutes until the mixture is lighter and paler in color, and has fluffed in volume. Your shoulder should be burning; use an electric mixer if you wish, or burn some calories, save dishes, and whisk by hand; set aside.
5. With a spoon, remove any skin that's formed on the cream. It will be quite warm, but not scalding; it should read 165F max on a thermometer.
6. Very slowly pour about 1/4 cup of cream into the eggs, whisking the whole time. This is tempering the eggs (getting them used to the warm cream) so you don't scramble them.
7. Continue pouring the cream into the eggs very slowly, whisking the whole time.
8. Add the vanilla, optional salt, and whisk to combine. Some recipes call for straining the mixture through a fine sieve now, but I find there's no difference so I skip straining.
9. Evenly pour mixture into prepared ramekins; set aside.
10. Add 2 cups water to 2-cup glass measuring cup and microwave on high power until boiling, about 4 minutes.
11. Slowly and carefully pour the hot water into the 9x13 pan. The water creates a water bath so the crème brûlée bakes more evenly. Make sure the water isn't being poured onto or splashing into the ramekins. Top off with more very hot tap water until the water level in the pan is about as high as the level of crème brûlée inside the cups.
I never buy super fine sugar. All you have to do is put one cup of sugar into a food processor and BAM. You've got yourself super fine sugar for several batches of creme brule. (everyone's dream)
Hope you had a lovely Valentines Day!
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