Kelvin's Signature Creme Brulee
Total:
2 hr 45 min
(includes cooling time)
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 45 min
(includes cooling time)
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 liter/34 ounces cream
  • 170 grams/6 ounces granulated sugar 
  • 7 egg yolks 
  • 1 vanilla bean, split 
  • 1 teaspoon vanilla essence 
  • Zest of 1 orange
  • Superfine sugar, for dusting

Directions

Preheat the oven to 285 degrees F.

In a saucepan, bring the cream to a boil with the vanilla bean, vanilla essence and orange zest.

Whisk the egg yolks together with the granulated sugar in a large mixing bowl. Gradually add the hot cream. Set aside to cool and let the vanilla infuse.

Strain the custard, then divide among 4 small ramekins.

Place the ramekins in a bain marie and transfer to the oven for about 1 1/2 hours, or until the custard is just set -- it will finish setting as it cools.

Dust the custards with superfine sugar, and then place under the broiler until the sugar is melted and golden.

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