Classic Crème Brûlée
There's nothing more decadent than Crème brûlée. This classic custard infused with vanilla, is one of my all-time-favorite desserts. Add a cup of espresso, throw on a beret and you'll feel as if you're at the perfect, Paris café, even if you just sitting in your kitchen. :)
- 1/4 teaspoon vanilla bean
- 2 1/2 cups whipping cream
- 1/2 cup granulated sugar
- Pinch of kosher salt
- 8 large egg yolks
- 1 tablespoon each of granulated sugar and turbinado (I used Sugar in the Raw), sugar for caramelizing. Using one or the other is fine, I just liked the look of the caramelization when I used both!
- Combine the vanilla bean, cream, sugar and salt in a medium sauce pan. Bring to a boil, stirring occasionally. Remove from heat and cover, for 30 minutes.
- Pre-heat the oven to 325°F and place 4-6 ramekens in a baking dish or roasting pan.
- In a large bowl, whisk the egg yolks to combine then slowly add the warm cream, whisking constantly.
- Pour the custard in to the ramekins, dividing evenly.
- Place dish in and over and fill with hot water, adding just enough to come halfway up the sides of the ramekins.
- Bake for 30-35 minutes, just until custard slightly "jiggles," in the center.
- Remove from oven an let rest in water bath for 30 minutes.
- Remove from baking dish and wrap each in plastic wrap, refrigerating for at least 4 hours.
- Sprinkle evenly with sugar, shaking ramekin to spread sugar out.
- Using a kitchen torch, caramelize the sugar by slowly moving the torch in a circular motion, until the sugar is evenly browned and melted.
- Top with blueberries (optional)