Crème Brûlée

americastestkitchen.com

Anita L

subheading: GATHER YOUR INGREDIENTS:

2 Madagascar vanilla beans, split lengthwise

4 cups heavy cream

1 cup (7 ounces) sugar, divided

¼ teaspoon table salt

10 large egg yolks

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subheading: KEY EQUIPMENT:

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subheading: BEFORE YOU BEGIN:

You can substitute one Tahitian vanilla bean for the two Madagascar beans, if desired. Vanilla beans give the custard the purest vanilla flavor, but 2 teaspoons of vanilla extract, whisked into the yolks in step 3, can be used instead. It is important to bring the custard to 180 degrees twice—first on the stovetop and again in the oven—to thicken it and achieve a creamy texture without a water bath. You can substitute one Tahitian vanilla bean for the two Madagascar beans, if desired. Vanilla beans give the custard the purest vanilla flavor, but 2 teaspoons of vanilla extract, whisked into the yolks in step 3, can be used instead. It is important to bring the custard to 180 degrees twice-first on the stovetop and again in the oven-to thicken it and achieve a creamy texture without a water bath.

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