Crème Brûlée aka Burnt Cream, Crema Catalana, or Trinity Cream
Preheat oven to 300 degrees.
- 2 Quart Pot
- Candy thermometer
- 6 3oz Ramekins
- Large baking pan to hold 6 Ramekins
- Large Mixing bowl
- 6 Eggs (Room Temperature, the eggs cannot be cold).
- 1/2 cup of sugar
- 3″ of a Madagascar Vanilla Bean, or 1 Tablespoon of Organic Vanilla Extract.
- 2 cups of heavy whipping cream.
- Add one whole egg to the mixing bowl.
- Separate 5 eggs using only the yokes. Discard the egg whites or use for another recipe.
- Slice Vanilla Bean in half and using the back-side of your knife, remove the seeds and add to mixture.
- Whisk until mixture is thick and creamy and set aside.
- Add heavy whipping cream to small pot.
- Using a medium-high heat, bring the heavy whipping cream to 200 degrees, stirring occasionally. Do not boil.
- Remove from heat.
- This is the most important step. Slowly drizzle the hot cream into the room-temperature egg mixture VERY slowly while rapidly whisking the mixture together. It should take you several minutes to completely mix the cream and egg mixture together!!!
- Let the mixture rest for 10 minutes, lightly stirring the mixture every few minutes.
- With a spoon, remove any froth from the top of the mixture and discard.
- Add the mixture to 6 Ramekins leaving about 1/2″ from the top.
- Using a paper towel, remove any bubbles that have formed with the tip of the paper towel. You want your custard mixture to be smooth and clean.
- Place the Ramekins in the baking pan and add very hot water to the pan until the Ramakins are half underwater.
- Place in oven for 35 to 45 minutes, testing every few minutes until only the middle of the custard moves gently when shaken.
- Remove from oven and pan, let cool for 2 hours.
- Just before serving, sprinkle 1 teaspoon of sugar on each Ramekin and *using a torch, heat sugar until melted and forming a thin caramel topping.
- Top with a few pieces of fresh fruit and serve at room temperature.
- *If you don’t have a torch, place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.