Creme Brulee

Posted on June 25, 2006


Perfect Creme Brulee


Best Recipes by the editors of Cook’s Illustrated and America’s Test Kitchen

This recipe is incredibly simple to prepare. In fact, since we don’t heat the cream, you can get the custard into the oven in five minutes.


1 Tablespoon unsalted butter, softened
6 large egg yolks, chilled
6 Tablespoons white sugar
1 1/2 cups whipping cream, chilled (NOT heavy cream)
4 Tablespoons white sugar

Adjust oven rack to center position and heat oven to 275 degrees. Butter 6 1/2 cup ramekins or six 2/3 cup custard cups and set them in a glass baking pan.

Whisk yolks in medium bowl until slightly thickened. Add white sugar and whist until dissolved. Whist in cream, then pour mixture into prepared ramekins.

Set baking pan on oven rack and pour warm water into pan to come halfway up the ramekins. Bake uncovered until custards are just barely set, about 45 minutes.

Remove baking pan from oven, leaving ramekins in the hot water; cool to room temperature. Cover each ramekin with plastic wrap and refrigerate until chilled, at least 2 hours. (Can be covered and refrigerated overnight.)

using a kitchen torch

Remove chilled ramekins from refrigerator, uncover, and evenly spread each with at least 2 teaspoons sugar. With a kitchen torch, move the flame continuously in small circular motions just above the surface until the sugar is evenly melted, bubbly and browned. Careful not to burn.

Serves 6

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