Directions: |
Directions:Preheat oven 300º
Put cream in a sauce pan, and scrape the vanilla bean seeds into it with a knife
and the scrapped out vanilla beans and zest, and bring the cream to just under a boil
Lower the heat, and heat gently for five minutes
Remove from heat and cover for fifteen minutes
In a large bowl whisk together egg yolks, salt, and sugar until they are well blended and slightly thickened
Remove vanilla pods and lemon zest from cream Warm it until almost simmering
Pour the cream into egg mixture slowly, in a thin stream until mixture is well blended
Strain the mixture into a large pitcher or large measuring cup with a spout
Divide the custard mix among six custard dishes or ramekins
Place the dishes in a roasting pan and fill with enough water to come half way up the side of the dishes
Bake in the oven until custard is just set but still jiggles slightly in the center, this can be anywhere between forty and sixty minutes depending on desired firmness
Remove dishes from pan and let them cool to room temperature
Before serving sprinkle one tbsp. of sugar on top of each dish in a thin layer
Set the dishes on a baking sheet
Position the sheet four inches under a broiler or use a torch to caramelize the sugar
|
Personal
Notes: |
Personal
Notes: Once you learn this recipe, you may flavor it any way you like e.g. instead of adding vanilla and lemon zest, try slices of fresh ginger, or two tea bags of Earl Grey.
|
This recipe for Creme Brulee is from