I LOVE John Besh's crème brûlée recipe!
AND there's only 5 ingredients, all of which are unhealthy and delicious. Look at the bright side, you can pronounce all of them.
The 5 ingredients:
- 2 tablespoons butter
- 1 quart heavy cream
- 1-1/4 cups sugar
- 1 vanilla bean, split
- 10 egg yolks
- Preheat oven to 350º. Use the butter to grease the ramekins. Combine the heavy cream, 1 cup sugar, and vanilla bean in a medium saucepan over medium-high heat. Bring to boil, stirring consistently until the sugar dissolves. Once the cream comes to a boil, remove from heat. Let steep for 5 minutes. Remove vanilla bean.
- In a bowl, beat the egg yolks and slowly add the warm cream mixture until well blended. Pour the custard into the ramekins and set into a larger metal pan (we use a 9 x 13 cake pan). Fill the metal pan with hot water until it comes half way up the sides of the ramekins. Bake the custards in this water bath for 30-40 minutes, until the centers set.
- Carefully remove pan from oven and the ramekins from pan. Let the custards cool. Before serving, top each ramekin with a couple spoonfuls of the remaining sugar. Caramelize the sugar until it melts, darkens, and covers the custards completely. Either by placing under the broiler, or using a handheld torch.
Reasons we use small & large ramekins for this recipe
- We received ramekins for our wedding 10 years ago. We didn't get a full set of either size, so we use what we have. This has yet to cause any fights.
- One of my quirks is portion control. I'm one of those people that can eat one bite of crème brûlée and be satisfied. As a result, the smaller one still lasts me a long time.
My Family Table by John Besh is our go-to cookbook for family cooking.
John Besh is helping us bring the flavors of New Orleans into our small-town Wisconsin home.
I invite you along on this journey.
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Click to read Day 5: Conversation on Michigan Avenue
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