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| 1/2 vanilla bean or 1 tsp. vanilla extract |
| The basic method for all three types of custard--Use 6-oz. ramekins. Heat the oven to 325°F. Heat |
| the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see |
| small bubbles on the sides of the pan). Split the vanilla bean in half, if using, and scrape the seeds |
| into the cream. Meanwhile, in a medium bowl, slowly whisk the sugar into the egg yolks and |
| eggs. Slowly temper the hot cream/milk into the sugar/yolk mixture (see the tempering |
| explanation). Strain the mixture through a fine sieve into a pitcher or measuring cup. Stir in the salt |
| and vanilla extract, if using. |
| Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the |
| baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil. |
| Bake until just set, 25 to 50 min. Remember to start checking early; baking time will depend on |
| the thickness and depth of your ramekins and baking dish. Carefully remove the baking dish from |
| the oven and let the ramekins cool in the water bath. Remove, cover with plastic wrap and |
| refrigerate at least 2 hours or up to 2 days. |
| Follow the instructions below for making the crackly topping. |
| Two ways to make a crackly caramel topping for crème brûlée |
| By far the easiest method of caramelizing sugar on a crème brûlée is with a propane blowtorch. |
| Blowtorches are sold in most hardware stores, with good ones going for around $30. |
| (Williams-Sonoma also carries a mini torch for $34; to order, call 800/541-2233.) I highly |
| recommend buying one with an automatic ignition, which allows you to light the torch with the |
| press of a button--no matches needed. |
| Sift a thin, even layer of sugar over the refrigerated custards, ignite the torch, and with a slow, |
| sweeping motion, guide the flame directly on the surface of the custard. The nozzle should be 2 to |
| 3 inches from the surface, with the tip of the flame licking the sugar. The sugar will melt slowly at |
| first and then caramelize. As soon as the entire surface is glossy brown, move on to the next |
| This method is only successful with a very hot broiler in a gas oven (electric ovens don't seem to |
| provide heat high enough to caramelize the sugar). Line a baking dish with a towel to keep the |
| baked custards from sliding around and arrange them on top. Fill the spaces between the |
| ramekins with ice and add water so that they're surrounded by ice water. This will keep them cold |
| and creamy while their tops are being caramelized. |
| Sift a thin, even layer of sugar on the surface of each custard and gently slide the baking dish |
| under the broiler, positioning it so that the flame is 2 to 3 inches away from the tops of the |
| custards. Watch carefully: within three or four minutes, the sugar will melt and then caramelize. |
| Remove the baking dish and take out the ramekins. |
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