Creme brulee (La Boheme, modified)

Name: Creme brulee (La Boheme, modified)
Cuisine: American
Ingredients: 1 pint (2 cups) Heavy (whipping) cream; 1 pint (2 cups) Half and half; Pinch salt; 1 tsp pure vanilla extract OR 1/3 vanilla bean; 5 Egg yolks + 3 eggs; 3/4 cup granulated sugar; 1/2 cup golden brown sugar

L S @LindaS

1/18/24: made 7 ramekins (or 6 if filled all the way)

L S @LindaS

1/18/24: made 7 ramekins (or 6 if filled all the way)

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Ingredients

1 pint (2 cups)Heavy (whipping) cream
1 pint (2 cups)Half and half
Pinchsalt
1 tsppure vanilla extract OR 1/3 vanilla bean
5Egg yolks + 3 eggs
3/4 cupgranulated sugar
Topping
1/2 cupgolden brown sugar

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Steps

1

Warm heavy cream, half and half, vanilla and salt in a "bain-marie" (double-boiler) until almost (but not) boiling (a little over 200°)
2

Whisk egg yolks, eggs, and granulated sugar together until well blended.
3

Turn off heat. Proof the egg mixture (about 1 cup, until over 100°), then add to the cream mixture and blend well over the bain marie
4

Pour mixture into individual 4oz ramekins. Place ramekins in a baking pan and add water to reach midpoint of ramekins. Bake at 300° for 40-50 minutes or until surface is lightly browned.
5

(America's Test Kitchen says centers are barely set - not sloshy - and 170-175°)
6

Let cool and refrigerate if not to be enjoyed for several hours. If refrigerated, bring to room temperature prior to service.
7

Sprinkle brown sugar over creme brulee in thin layer and glaze under low broiler (in water bath?) until sugar melts and browns (about 3 mins). Serve at once warm with fan wafer cookies