Wide and shallow 9-ounce molds are perfect for crème brûlée because they provide ample surface area, ensuring a bit of crunchy topping in every bite. You’ll need five of them for this recipe. Ten 4-ounce ramekins can be used instead; reduce the sugar topping for each custard to 1 1/2 teaspoons, and add 10 minutes to the baking time, as the custards are deeper.
Recipe information
Yield
Makes 5
Ingredients
Preparation
Step 1
Preheat the oven to 320°F. Bring the cream and coffee beans to a boil in a medium saucepan. Cover, and reduce heat to low; cook at a bare simmer 30 minutes. Pour the mixture through a fine sieve into a medium bowl (or use a slotted spoon to remove beans); discard the beans.
Step 2
Put the yolks, granulated sugar, and salt in a large bowl; whisk until the sugar is dissolved and the mixture is pale and thick. Gradually add the cream in a slow, steady stream, whisking until combined. Pour through a cheesecloth-lined sieve into a large glass measuring cup or pitcher; skim any foam or bubbles from the surface.
Step 3
Divide the custard among the molds, filling them almost to the top. Place the molds in a roasting pan; put the pan on an oven rack, and pour boiling water around the molds to reach halfway up the sides. Bake until the custards are set around the edges but still loose in the centers, about 30 minutes.
Step 4
Let the molds cool in the pan 10 minutes; remove from the water bath. Cover each with plastic wrap, pressing it onto the surface; refrigerate at least 2 hours or up to 2 days.
Step 5
If using a torch to caramelize the custards, just before serving use a fine sieve to sift 1 tablespoon superfine sugar over each; wipe the sugar from the edges. Hold the torch at a 90-degree angle, 3 to 4 inches from the surface of each custard, and use a steady sweeping motion to caramelize the tops until golden brown.
Step 6
If you don’t have a torch, freeze the custards 20 minutes before topping with sugar. Preheat the broiler, and place the molds on a rimmed baking sheet; surround with ice cubes. Broil, rotating the sheet once, until the tops are golden brown, 2 to 3 minutes. If the molds become warm, refrigerate the custards for a few minutes before serving.
