Chef’s Shrimp Gratin
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Creme Brûlée
A delicate layer of caramel gives way to rich vanilla and silky custard beneath. Salamander Grill Mode is perfect for adding the finishing touch, no blow torch required. The moment your spoon cracks the surface and the scent of warm sugar fills the air, you’ll already be planning your next batch.
Ingredients
Serves 4
| 4 small ramekins (about 4 inches / 10 cm in diameter) |
| ¾ cup heavy cream |
| 3 tbsp whole milk |
| ¼ vanilla bean (or ½ tsp pure vanilla extract) |
| 3 egg yolks |
| 3 tbsp granulated sugar (plus more for caramelizing) |
| Hot water (for the water bath) |
Directions
Ready in 60 minutes
- In a small saucepan, combine the cream, milk, and vanilla. If using a vanilla bean, split and scrape the seeds into the pan, then add the pod. Warm over low heat until just hot to the touch (about 140°F). Do not boil.
- In a separate bowl, whisk together the egg yolks and granulated sugar until smooth and pale. Slowly pour the warm cream mixture into the egg mixture in three parts, whisking well after each addition.
- Strain the custard through a fine mesh strainer into a clean bowl to remove any bits. Skim off any foam from the surface.
- Divide the custard evenly among four ramekins. Place two ramekins in a deep, heatproof baking dish or tray. Carefully pour hot water (about 175°F) into the dish until it reaches about two-thirds up the sides of the ramekins. Lightly cover the dish with foil.
- Bake in Oven Mode at 350°F for 30 to 35 minutes. Repeat with the remaining two ramekins. The custard should be just set with a slight jiggle in the center.
- Let cool to room temperature, then refrigerate for at least 2 hours until chilled.
- About an hour before serving, sprinkle a thin, even layer of granulated sugar over each custard. Caramelize two at a time in Salamander Mode for 5 to 6 minutes until the tops are golden and crisp. (Since Salamander Mode has a max timer of 3 minutes, set it twice and keep an eye on it to avoid over-browning.) Repeat with the remaining two.
- Chill again for about an hour, then serve and enjoy the crack.
