Trio Crème Brulee
Contains dairy
Ingredients
2 cups heavy cream
10 tablespoons sugar, divided
1 vanilla bean (or 1 teaspoon vanilla extract)
4 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Instructions
Preheat oven to 325°F with a rack in the middle position:
Split the vanilla bean in half and scrape out the seeds with the dull (non-cutting) side of a paring knife.
In a medium saucepan, combine heavy cream, 4 tablespoons of the sugar, vanilla bean pod, vanilla bean seeds, and salt. Cook over medium heat, until it begins to simmer.
Infuse the cream: Once the cream begins to simmer, remove the pan from heat, cover, and let stand for 15 minutes to allow the vanilla bean to infuse into the cream. (If you’re replacing the vanilla bean with vanilla extract, skip this step.)
Separate the eggs and whisk with sugar: When your cream is almost done infusing, separate your eggs. Place the yolks in a medium-sized mixing bowl; save the whites for another purpose.
Whisk the remaining 6 tablespoons of sugar into the yolks. (Don't combine the eggs and sugar too soon before you mix it with the warm cream because the sugar binds with the water in egg yolks, which constricts the proteins in yolks and creates eggy lumps. And you don't want eggy lumps in your custard!)
Temper the yolks and mix with the cream: While whisking the yolks continuously, slowly add one ladle (about 1/4 or 1/3 cup) of hot cream in a thin stream. Do this two or three more times.
While whisking, slowly add the remaining cream to the egg mixture, followed by the vanilla extract. Strain the mixture through a fine mesh sieve into a second mixing bowl and discard the vanilla bean pod (this also helps strain out any small bits of egg that may have curdled).
At this point, the custard can be cooled and stored for up to 5 days. If you choose to bake them right from the fridge, you will probably need to add a couple of extra minutes.
Fill the ramekins Divide the custard between the ramekins, filling each one just up to the inner rim, or about three-quarters of the way full.
Fill the hot water bath Bring a kettle or pot of water to a boil. Fill the pan with the hot water until the water comes about two-thirds of the way up the side of the ramekins. Avoid splashing water into the custards.
Bake the custards:
Transfer the pan with the custards to the oven and bake for 38 to 40 minutes. When ready, the crème brûlée should have a uniform jiggle in the middle; when you touch the center, it should spring back just a bit. If the sides hold firm but the center sloshes, they aren’t quite done yet. If they are set like Jell-O, they’ve overbaked, although they will still be delicious! Chill them, brûlée them, eat them, love them and celebrate your efforts. If they have overbaked to the point that they look risen in the center, toss them, start again, and celebrate your efforts!
Cool and chill the custards: Remove the baking dish with the finished custards from the oven and set on a wire cooling rack. Let the custards cool in the water until you can safely pick up the ramekins by the rim with your fingers. This should take about 15 minutes, depending on how tender your fingers are. (Mine are like asbestos, so I tend to go in rather quickly.) Once removed from the water bath, let each custard rest on the cooling rack for about 15 more minutes. Use a spoon to skim any bubbles off the top, then cover each ramekin with plastic wrap and store in the fridge. Chill for at least 4 hours, or up to 4 days, before serving.
Brûlée the custards:
Ingredients
Strawberry
1 pint strawberries hulled and roughly chopped
2 cups heavy cream
2 cups strawberry milk
2 teaspoons vanilla extract
6 egg yolks
1/2 cup granulated sugar
1/2 cup turbinado sugar
Fresh whipped cream for garnish
Halved strawberries for garnish (optional)
Instructions
Preheat oven to 325°F.
Place the strawberries in a saucepan and sprinkle about 1 tablespoon of the granulated sugar over it. Set over low heat, cover and bring to a simmer. Uncover and continue to cook until a sauce has formed and the strawberries are tender, about 5 to 8 minutes. Allow to cool slightly. You can leave the strawberry sauce chunky or pass an immersion blender through it to make it smooth.
Whisk in the cream and strawberry milk into the strawberry sauce and return to the heat. Cook until just scalded but not boiling; remove from heat.
In a large bowl, whisk together the eggs and remaining granulated sugar until thick and pale in color. Stir in the vanilla. Slowly whisk in the warmed cream mixture into the eggs until well incorporated. Place 6 deep ramekins or 8 shallow into a large roasting pan with high sides. Fill the ramekins with the custard and then fill the roasting pan with hot water until it reaches out halfway up the sides of the ramekins. Bake until the custard has set around the edges but still somewhat wobbly in the center, about 45 mins to 1 hour.
Remove from the oven and allow to cool to room temperature. Wrap each in plastic and chill in the fridge for at least 3 hours or overnight.
Top each with a tablespoon or two of the turbinado sugar and then melt and brown the sugar with a small kitchen torch. Top with fresh whipped cream and a fresh strawberry half, if desired. Serve immediately and enjoy!
Ingredients
Chocolate
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus extra for topping
3 cups heavy cream
8 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso granules
1/4 cup coffee liqueur
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve
