Instructions
- Step 1: Combine yolks and sugar Separate the egg yolks from the whites, discard the whites, and stir the superfine sugar into the yolks.
- Step 2: Add cream, milk, vanilla Add the cream, milk, and vanilla extract and combine well. Don’t beat the mixture too hard because you don’t want a lot of bubbles in it.
- TIP: You can use a vanilla bean in place of the extract. Just warm the cream and milk in a saucepan, split and scrape the bean, simmer for 10 minutes, and then remove from the heat.
- Step 3: Strain the mixture Strain the mixture through a fine sieve so that you have a smooth custard. Divide the mixture into three ramekins and cover them with aluminum foil.
- Step 4: Steam the ramekins Put the ramekins in a wok or steamer and steam them over medium high heat for 15 minutes. The foil prevents the surface of the creme brulee from becoming overcooked.
- Step 5: Let cool Remove the wok or steamer from the heat and let it sit for 10 minutes with the ramekins still inside. Then remove the ramekins and the foil and let the brulee cool completely.
- Step 6: Caramelize the tops Cover the ramekins and put them in the refrigerator for an hour. When they’re cool, uncover them, sprinkle them with granulated sugar, and caramelize the sugar with a kitchen torch. Enjoy your creme brulee without ever having turned on an oven.
- FACT: Creme Brulee first appeared in a French cookbook in 1691.
You Will Need
- 4 eggs
- room temperature
- 2 tbsp. superfine sugar
- 7 oz. heavy or whipping cream
- 3 oz. milk
- 2 tsp. vanilla extract
- Granulated sugar for caramelizing
- Equipment:
- Ramekins
- Wok or steamer
- Kitchen torch
- Vanilla bean (optional)
