CRÈME BRÛLÉE Recipe

Yield: 20 servings

4 cups heavy cream, chilled

2/3 cup granulated sugar

Pinch salt

1 vanilla bean, halved lengthwise, seeds scraped out and reserved

10 large egg yolks

8-12 teaspoons sugar

Procedure:
Adjust oven rack to lower-middle position and preheat oven to 300 degrees.

Combine cream, sugar, salt, vanilla seeds and pod in medium saucepan and bring to boil over medium heat, stirring occasionally to dissolve sugar. Remove pan from heat and let steep to infuse flavors, about 15 minutes.

Meanwhile, arrange 20 (4- to 5-ounce) ramekins (or shallow fluted dishes) in a warm pan. Bring a kettle of water to boil over high heat.

After cream has steeped, whisk yolks together in large bowl until uniform in color and texture. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream mixture. Add remaining cream mixture and whisk until evenly colored and thoroughly combined. Strain through a fine-mesh strainer into 2-quart measuring cup or pitcher; discard solids in strainer. Pour or ladle mixture evenly into ramekins.

Gently place baking dish with ramekins on oven rack. With great care, pour boiling water into baking dish, without splashing any water into ramekins, until water reaches 2/3 the height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy, and an instant-read thermometer inserted in centers registers 170-175 degrees (at sea level), 30-35 minutes (25-30 minutes for shallow fluted dishes).

Begin checking temperature about 5 minutes before recommended time.
Transfer ramekins to wire rack and cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

Uncover ramekins. If condensation has collected on custards, place a paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon sugar; tilt and tap each ramekins for even coverage. Ignite a torch and caramelize the sugar. Refrigerate ramekins, uncovered, to re-chill, 30-45 minutes maximum.

Source: "The Best International Recipes: A Home Cook's Guide to the Best Recipes in the World," by Cook's Illustrated magazine