In the oven, right now.
I started with the recipe from Pioneer Woman. I've made it twice and it's just more than I want. Ten eggs and a quart of cream is a LOT of crème. It's also a hair sweeter than I'd prefer.
So I adjusted as follows:
1 pint heavy cream
1 vanilla bean, split and scraped
5 large egg yolks
1/3 cup vanilla sugar
1-2 tablespoons good bourbon
Preheat the oven to 325F. Put a kettle of water on low to warm up.
Put the cream, vanilla caviar, and bean hulls into a medium saucepan over medium-low heat. Bring to a gentle simmer, stirring regularly.
Beat the sugar and egg yolks together until it is a pale yellow consistency - this is key. PALE yellow.
Whisk the bourbon into the egg mixture.
Strain the cream through a sieve into a large (1qt) measuring cup or bowl.
Now the tricky part, and this is even more important than the color of the eggs and sugar:
With your mixer on medium, TRICKLE the hot cream down the side of the bowl into the egg mix. If you add it too fast, you're going to cook the eggs and end up with sweet scrambled eggs. Once you've tempered the eggs with about half of the cream (which should take one to two minutes), you can add the remainder a little faster.
Put your ramekins (this should make 4-5 6oz ramekins) in a baking dish with a towel underneath them.
Pour the egg mix into the ramekins evenly. Pour hot water in the dish to about halfway up the ramekins.
Bake at 325F for about 30-35 minutes, until just set.
Remove from the oven and the dish. Cool on a rack about 30 minutes, then cover with saran wrap and put in the fridge for 2-3 hours until completely firm.
When it's time to enjoy:
Sprinkle a thin layer of sugar on top, then torch it 'til it's brûlèe'd to your taste.
1 month ago