CRèME BRûLéE PIE
This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food processor makes easy work of the all-butter pie shell, which can be chilled, then baked, a day in advance. Unlike with traditional crème brûlée, there's no need to simmer the cream on a stovetop or use a blow torch, ramekins or water bath to pull this dessert together. The filling is simply blended together, baked in the pie shell, then chilled. Broil the pie just before serving to achieve that characteristic crackle on top; like a typical crème brûlée, the filling will be delicate, loose and delightfully wobbly.
Provided by Jerrelle Guy
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch pie (about 8 servings)
Number Of Ingredients 10
Steps:
- Prepare the crust: In a food processor, blend the flour and 3/4 teaspoon salt on high for 5 seconds to combine. Open the lid and scatter the cubes of butter evenly across the top, reattach the lid, and pulse until the butter is about the size of peas or a little larger. Drizzle in 5 tablespoons of the water through the lid while continuing to pulse. If the mixture is still dry, drizzle in more water, adding 1 tablespoon at a time and stopping once the dough is properly moist. Check as you go by pinching the mixture between your fingertips: It should look crumbly but it should hold together when you squeeze it. You should be able to compress it without it sticking too much to your fingers.
- Set a sheet of plastic wrap on your work surface and dump the dough into the center of it. Wrap it up tightly and compress the dough into a flat, smooth disk. Refrigerate the disk at least 30 minutes, or up to 2 days.
- Remove the chilled dough from the fridge. On a lightly floured work surface, quickly roll the dough out into an even 13-inch round, making sure to occasionally turn, flip and lightly dust the dough and rolling pin as you go. Carefully transfer the crust to a 9-inch glass pie plate, making sure not to stretch it as you nestle it into the corners of the plate.
- Using scissors, trim away the rough edges of the dough and tuck the remaining overhang under itself to create a thicker edge that rests on the rim of the pan. Crimp the edges using your fingertips or the tines of a fork, then place the entire plate in the freezer for another 30 minutes to harden.
- Heat the oven to 425 degrees and position a rack in the center of the oven. Remove the crust from the freezer and place a sheet of parchment on top of the pie crust, making sure it extends far beyond the edges of the pie, and top the paper with pie weights or uncooked beans. Bake for 30 minutes before removing the weights and parchment, and then bake for another 12 to 15 minutes until the bottom is light golden brown. Transfer the pie crust in its pie plate to a wire rack to cool completely, at least 30 minutes.
- While the pie crust cools, heat the oven to 300 degrees and prepare the filling: In a stand mixer fitted with a whisk attachment, add 1/2 cup granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and beat on high speed for 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through. The mixture will be very pale and have a marshmallow-like consistency. Reduce the speed to medium, and with the mixer still running, slowly drizzle in the heavy cream, beating until completely combined.
- Pour the mixture into the cooled crust and bake until the pie is set around the edges and jiggly in the center, 40 to 50 minutes. Remove from the oven and allow to cool at least 20 minutes before placing in the fridge, uncovered, to chill overnight (or at least 4 hours, or up to 2 days).
- When ready to serve, heat the oven to broil and place a rack 3 to 4 inches away from the heat source. Remove the pie from the fridge and using a sheet of aluminum foil and a pair of scissors, cut a hole out of the center of the foil to create a frame that will expose the filling of the pie but covers the crust. Secure it firmly so it's hugging the crust and sides of the plate. Sprinkle the remaining 3 tablespoons granulated sugar over the filling, and place the pie directly under the broiler for 3 to 6 minutes, watching closely and rotating the pan and foil as needed, until the sugar begins to bubble and burn all over.
- Remove from the oven, allow 3 to 5 minutes to cool so the sugar can harden, then gently tap the surface with a knife to break up the sheet of sugar around the areas you intend to cut. Slice and serve immediately, before the sugar softens. More delicate than custard pies, the filling will be loose and wobbly like crème brûlée.
CRèME BRûLéE
Julia Child believed that every woman should own a blowtorch. If you've lucky enough to have one, it will come in handy for this easy crème brulee recipe. And, if not, the broiler is a great stand-in for a handy-dandy blowtorch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
- Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
- Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
- Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
- Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.
Nutrition Facts : Calories 540, Carbohydrate 30 g, Cholesterol 440 mg, Fat 7, Fiber 0 g, Protein 7 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 29 g, TransFat 1 g
CREME BRULEE
This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.
Provided by COOKALOT
Categories World Cuisine Recipes European French
Time 2h40m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
- Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
- Preheat oven to broil.
- In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
- Remove from heat and allow to cool. Refrigerate until custard is set again.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g
CRèME BRûLéE TART
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he served crème brûlée in a crust. The smooth custard in a flaky shell with a crackling burnt-sugar top was one of his most popular desserts.
Provided by Melissa Roberts
Categories Egg Dessert Bake Anniversary Birthday Engagement Party Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make tart shell:
- Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter. Add 3 tablespoons water and stir into flour (or pulse) until incorporated.
- Gently squeeze a small handful of dough: If it doesn't hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes.
- Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes.
- Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.
- Remove tart shell from oven and reduce temperature to 300°F.
- Make filling:
- While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then let steep off heat 30 minutes.
- Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Strain through a fine-mesh sieve back into measuring cup.
- Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools). Remove tart from sheet pan and cool on a rack 30 minutes. Remove side of pan and cool to room temperature, about 1 hour more.
- Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.
CLASSIC CRèME BRûLéE
We prefer turbinado sugar, a slightly refined sugar, for the topping, because it melts easily and forms a crisp, easily shattered cover.
Provided by Gourmet Test Kitchen
Categories Epi Hall of Fame Dessert Milk/Cream Custard Vanilla Valentine's Day New Year's Eve Egg
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put a rack in the middle of oven and preheat oven to 325°F.
- Pour cream into a 2-quart heavy saucepan. Using tip of a knife, scrape seeds from vanilla bean, if using, into cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
- Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. Ladle custard into ramekins.
- Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes. With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours.
- Just before serving, sprinkle turbinado sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes.
- Variation:
- Coffee Crème Brûlée: Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.
3-INGREDIENT EASY CREME BRULEE RECIPE BY TASTY
Here's what you need: vanilla ice cream, egg yolk, sugar
Provided by Rie McClenny
Categories Desserts
Yield 1 serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 325˚F (160˚C).
- Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
- Add the egg yolk into the melted ice cream and whisk well.
- Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
- Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
- Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
- You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
- Enjoy!
Nutrition Facts : Calories 344 calories, Carbohydrate 34 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, Sugar 31 grams
CLASSIC CREME BRULEE
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.
STRAWBERRY CREME BRULEE PIE
This pie was named by the students of Miss Schneider. Each spring, she brought her class several of these pies to enjoy at recess. Over the forty years Miss Schneider taught, this luscious confection became known as 'school teacher pie'. (I just call it Creme Brulee Pie because that's what it is!)
Provided by Christopher S.
Categories Desserts Pies Vintage Pie Recipes
Time 5h35m
Yield 8
Number Of Ingredients 11
Steps:
- Toss strawberries with brown sugar in a bowl and let stand while you complete remaining steps, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, 1 tablespoon white sugar, and 1/4 teaspoon salt in a bowl until thoroughly combined. Cut butter into the flour mixture until it resembles coarse crumbs, and drizzle in milk. Mix just until the dough holds together. Turn dough out onto a floured surface and roll out into a 10-inch circle. Fit dough into a 9-inch pie dish. Prick the dough several times on the bottom and sides; fill with dry beans or pie weights.
- Bake the crust in the preheated oven until golden brown, about 25 minutes. Remove crust and let cool.
- Bring cream just barely to a simmer in a saucepan over low heat. Whisk egg yolks thoroughly in a bowl with 1/4 teaspoon salt and add about 1 tablespoon of the hot cream to the beaten yolks, whisking constantly. Continue to add and whisk hot cream into the yolks until about 2/3 cup of cream has been added, then whisk the yolk mixture into the remaining hot cream in the saucepan, pouring it in a thin stream. Continue whisking until cream mixture is thick and smooth, about 5 more minutes; do not let boil or custard will curdle. Remove custard from heat and let stand until it reaches room temperature, about 30 minutes.
- Drain juice from strawberries and layer them into the bottom of the baked pie shell. Spread cream custard over the berries; refrigerate until set, about 4 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Sprinkle 1/4 cup white sugar evenly over top of pie and broil until the sugar is browned, about 5 minutes. Let pie stand 5 minutes for sugar topping to cool before serving.
Nutrition Facts : Calories 479 calories, Carbohydrate 33.1 g, Cholesterol 266 mg, Fat 37.1 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 22.3 g, Sodium 260.4 mg, Sugar 18.4 g
HOMEMADE CRèME BRûLéE RECIPE BY TASTY
Here's what you need: heavy cream, vanilla extract, egg yolks, sugar, ramekins
Provided by Tucker Iida
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
- In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
- Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
- Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
- Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
- Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 29 grams, Fat 75 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams
CREME BRULEE PIE
I seen this on the Food Network Pie Championship and wanted to see if I could copy it. I tested them all on my Creme Brulee loving husband and he told me I had found the perfect one in this one. I hope you agree.
Provided by Yello Kim
Categories Pie
Time 30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- If using Duce De Leche Sauce prepare it and pour into pie crust.
- Beat cornstarch and cream in heavy saucepan until cornstarch is dissolved.
- Stir in sweetened condensed milk and egg yolks.
- Continue stirring until thick and bubbly.
- Remove from heat and stir in butter and vanilla.
- Pour Creme Brulee into prepared pastry shell and chill for two hours or more.
- Spread sugar over pie and brown in broiler for 5-10 minutes--keep an eye on it so it doesn't burn.
- Refrigerate leftovers.
Nutrition Facts : Calories 1056.9, Fat 66.8, SaturatedFat 35.1, Cholesterol 318.9, Sodium 434.4, Carbohydrate 101.1, Fiber 0.8, Sugar 71.3, Protein 14.6
PUMPKIN PIE CREME BRULEE
Steps:
- Preheat the oven to 300 degrees F.
- Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool.
- In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod. Bring to a boil and remove from heat.
- In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.
- Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.
- Divide the pumpkin mixture evenly into the custard cups lined with the crust.* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.
- Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.
- *Guy's Tip: if you happen to have any leftover creme brulee mixture, pour it into a baking dish and put it into another roasting pan. Add hot water about halfway up the sides of the dish and bake until custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove and cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Refer to recipe for caramelizing sugar on top after it has cooled completely.
- In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.
CRèME BRûLéE TART
Crème brûlée isn't exclusive to fancy restaurants-not when you have this recipe in your kitchen. Using a simple list of ingredients-we're talking, eggs, vanilla, sugar and cream-you can make your own version. The only difference is that this one comes in a crowd-friendly format. Encasing what is essentially a rich vanilla custard inside a tart crust was our way of streamlining the recipe (so long, custard cups!) and making it perhaps even more delicious. And don't worry, in no way does this detract from the classic characteristics of crème brûlée. This version still features the signature brittle-and-sweet, golden-brown top of a perfectly caramelized crème brûlée. All you need to do is set your oven to broil! Don't wait for a special dinner out to indulge in crème brûlée; you're perfectly capable of making this dessert even on a whim, and we'll walk you through every step of the process.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat softened butter and 1/2 cup sugar with spoon until blended. Beat in 1 egg and 1/2 teaspoon vanilla. Stir in flour mixture until well blended. Pat and press dough very firmly with floured fingers in bottom and up side of tart pan. Place tart pan on rimmed baking sheet.
- Bake 10 to 14 minutes or until crust is set in center but still pale. Cool 10 minutes. Using a flat-bottom measuring cup, carefully press to flatten partially baked dough in center and up sides.
- Meanwhile, in medium bowl, beat egg yolks, 1 egg and 3 tablespoons sugar with whisk. Beat in whipping cream and 1 teaspoon vanilla. Place tart pan on rimmed baking sheet. Pour egg mixture into partially baked crust. Carefully transfer to oven on baking sheet.
- Bake 30 to 34 minutes or until custard layer is just set. Cool on cooling rack 30 minutes. Refrigerate uncovered at least 2 hours.
- Before serving, set oven control to broil. Cover crust edge with 2- to 3-inch wide strip of foil to prevent excessive browning. Sprinkle top of tart with 2 tablespoons sugar. Place tart pan on rimmed baking sheet with top about 5 inches from heat. Broil 1 to 2 minutes or until top is brown and sugar is melted. Remove from oven. Remove tart from pan. This recipe is best made the same day it is served.
Nutrition Facts : Calories 240, Carbohydrate 24 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g
CREME BRULEE
Make and share this Creme Brulee recipe from Food.com.
Provided by katzzii
Categories Dessert
Time 28m
Yield 8 2 oz. ramekins, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Heat cream in a saucepan and bring to a boil.
- In a medium bowl, whisk together egg yolks and granulated sugar. Add in vanilla.
- While stirring continuously, gradually pour cream mixture into egg mixture until well mixed.
- Pour the mixture through a sieve.
- Evenly pour the mixture into eight 2 oz.sized ramekins.
- Set ramekins into a large pan enough to fit all 8 ramekins. Fill the pan with hot water until it comes up to about halfway up the sides of the ramekins.
- Bake for 18 minutes or until the sides are set and the center is hardly jiggling.
- Let cool on wire racks then refrigerate for at least 2 hours.
- Before serving, sprinkle about 1/2 teaspoon of brown sugar onto each of the ramekins then caramelize with a torch.
Nutrition Facts : Calories 230.8, Fat 19.1, SaturatedFat 11.2, Cholesterol 164.9, Sodium 22.3, Carbohydrate 13.3, Sugar 11.8, Protein 2.4
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- Prepare pastry shell according to package directions for baked pastry shell. Cool slightly. Reduce oven temperature to 350°F.
- Meanwhile, scrape seeds from vanilla bean, if using. In a small saucepan combine cream, vanilla seeds, and 1/3 cup sugar. Bring to a simmer over medium heat. Remove from heat and let cool to room temperature.
- In a medium bowl, whisk together the remaining 1/3 cup sugar, egg yolks, and the salt to combine. Slowly pour the cooled cream mixture into the yolks, whisking constantly to combine. Stir in vanilla extract, if using. Strain the custard into the cooled crust.
- Bake until filling is set around the edges (center will shake slightly) and an instant-read thermometer inserted in the center reads 165°F, 25 to 30 minutes. Place on a wire rack and cool to room temperature.
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