I spent many baking sessions perfecting the ratio of cream to eggs and I think that this is the perfect balance. Not to egg-y and just thick enough. Let me know what you think if you try this recipe!
- 1 ½ cups Heavy cream
- 1 ½ cups Half & half
- ½ teaspoon Vanilla
- ¼ cups Sugar
- 6 Egg yolks
- Superfine sugar
- Preheat oven to 300º.
- In a large small saucepan, combine the heavy cream and half & half. Bring just to a boil and remove from heat. Stir in the vanilla and set aside.
- In a medium sized bowl, combine the egg yolks and the sugar. Whisk until smooth and pale yellow. About 2-3 minutes. Quickly stir the cream mixture into the egg mixture one cup at a time. * Adding all the cream at once will cause the egg yolks to cook and curdle*.
- Place 6 ramekins inside of a large baking dish. Pour egg/cream mixture into each ramekin so that mixture is evenly divided among them. Place the baking dish in the preheated oven, keeping the oven rack pulled out about 1/3 of the way. Pour boiling hot water into the baking dish until it reaches about 2/3 of the way up the sides of the ramekins. *This is what is called baking in a hot water bath. Cooking the cream brulee in a hot water bath will allow the custard to fully cook, but not curdle*. Slowly slide the rack back into the oven.
- Bake for about 50 minutes, or until the cream brulee is set, but not firm (will jiggle slightly when lightly shaken). Remove from water bath and let cool for 10 – 15 minutes. Move to the refrigerator and let cool for a further hour and a half to two hours.
- Just before service, remove cream brulee from the refrigerator. Sprinkle 1 tablespoon+ of superfine sugar on top of each custard, making sure that all surfaces are coated. With a brulee torch (a small torch designed specifically for the caramelization of sugar) caramelize the sugar on each custard. The surface of each custard should be a dark golden color with a glasslike texture.
*Note - If you do not have a small torch, you can caramalize your sugar under an oven broiler. Watch it VERY closely if you try it this way.
*Also, cream brulee is just as good hot, if you don't want to wait for it to cool!