Jackie Kennedy’s Crème Brûlée is a perfectly presidential dessert! Beneath the crunchy, caramelized sugar topping is a rich, creamy vanilla custard… it’s like a dream! It’s elegant and yet so simple, the most wonderful balance; one that your taste buds will love! Jackie Kennedy’s Crème Brûlée is as fashionable as the woman herself!
Ingredients
- 3 cups heavy cream
- 1 (1-inch) vanilla bean pod
- 6 tablespoons sugar
- 4 egg yolks, plus 2 whole eggs
- 1/2 cup brown sugar
- ice, to taste, crushed
Directions
Step 1 –In the upper part of a double boiler over simmering water, add the heavy cream and the vanilla bean pod and heat until very warm.
Step 2 –In a bowl, add the sugar, the egg yolks, and the whole eggs and beat them together until light and fluffy.
Step 3 –Remove and discard the vanilla bean pod from the cream mixture.
Step 4 –Slowly and carefully add the warm vanilla cream to the egg mixture, while whisking, until the eggs are tempered.
Step 5 –Return the cream mixture to the double boiler and heat until it is thick enough to coat the back of a spoon.
Step 6 –In glass serving dishes, evenly add the custard.
Step 7 –Place the serving dishes in the refrigerator and allow them to cool until set, about 2 hours.
Step 8 –Cover the top of each of the custards completely with the brown sugar.
Step 9 –Into a large, oven-safe bowl, add the crushed ice.
Step 10 –Place the serving dishes one at a time into the crushed ice.
Step 11 –Using a kitchen blow torch or a similar tool, intensely heat the top of the brown sugar layer until it melts and caramelizes.
Step 12 –Serve immediately.
