Crème Brûlée
Sensory Objectives
Crème brûlée has a creamy custard, but it’s crunchy on top. Feel the two textures together in your mouth. Do you like them together or would you rather eat them separately?
Speech Objectives
The recipe says to bake until “set” but still “wiggling”. What does that mean?
Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar
6 large egg yolks
2 cups hot water
Instructions
Preheat the oven to 325 degrees.
Place the cream, vanilla bean and its pulp into a medium saucepan. Set over medium high heat and bring to boil Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8 ounce) ramekins. Place the ramekins into a large cake pan or roasting pan.
Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brûlée is set, but still trembling in the center, approximately 40-45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the crème brûlée from the refrigerator at least 30 minutes prior to browning the sugar on top. Divide the remaining ½ cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brûlée to sit for at least 5 minutes before serving
