Crème Brûlée

This crème brûlée formula honestly wasn't my favourite. And I'm also not a huge fan of crème brûlée... But non the less it does use a cold infusion technique that is quite simple to make. So if you are in a pinch for an easy dessert this is it.

Formula*: yields approximately 6 - 5 oz. portions
6  Egg yolks
3 oz. Sugar (have more on hand for garnishing)
24 oz. Heavy cream, hot
0.125 oz. Vanilla extract (3/4 t)
3/8 t  Salt (you can kind of eyeball this to be just a tad more then 1/4 t)

Tools: Soufflé cups, large stainless steel bowl, spatula, whisk, ladle or scoop if desired
*This formula is adapted from Gisslen, Professional Baking Ed. 5, pg. 524

MOP: Cold infusion
In a large mixing bowl whisk egg yolks and sugar until combined. Temper in the heavy cream until fully incorporated. Cover with plastic, allow the plastic to touch the custard to help get rid of air bubbles. Chill, but do not freeze (optional). Chilling the custard briefly helps it set and get rid of more air bubbles, you still want the custard to be liquid however so it doesn't need to chill too long.

Fill soufflé molds half of the way up in an ungreased mold.

                                      

Bake in a water bath (get a larger pan to put the soufflé molds into, fill

this pan up to half the height of the custards with water). Bake in a 300° F  deck oven (with settings 0-10-10) with the dampers open. Bake at 250°-275°F in a convection oven, cover when baking.
When finished baking, let cool on a cooling rack before freezing.
Take out when you want to serve. Dust the top with sugar. Use blow torch and burn the top of the custards. You should ideally get a thin layer of caramelization on top. Serve within an hour or two so the carmel doesn't soften.