Creme Brulee Recipe
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Category: |
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Ingredients: |
Ingredients: 3 qt heavy cream
1 ea vanilla bean, split and scraped
˝ cup vanilla superfine sugar
⅓ cup vanilla sugar
8 ea large egg yolks
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Directions: |
Directions:Preheat oven to 300 degrees.
In a large saucepan, whisk together the cream, vanilla and bring to a boil over medium heat and stir. Remove from heat and let sit for 15-30 minutes. remove bean from cream and scrape seeds into the cream. Discard vanilla husk. return the cream to heat and bring almost to a boil. remove from heat. Whisk together ⅓ cup granulated sugar and egg yolks. Slowly whisk eggs into the hot vanilla cream until thoroughly combined. . Bring the mixture to a simmer over low heat (cream will begin to steam) until it is thick enough to coat back of the spoon. Do not let it boil!
Arrange 6 6-ounce ramekins on a deep baking sheet or roasting pan. Divide the cream mixture evenly among the ramekins and place the baking sheet on the oven rack.
Fill the roasting pan with hot water until it reaches halfway up the ramekins (BE SURE NOT to splash any water into the ramekins….POUR SLOWLY.)
Bake the custards for 50 minutes or until just set. (They will still be a little jiggly in the center…like a cheesecake)
Cool the custards to room temperature then refrigerate for 4 hours or overnight.
Before serving, sprinkle the custard with the ˝ cup sugar and melt the sugar with a kitchen torch until caramelized. Alternatively, you can melt the sugar by placing the custard under the broiler until caramelized.
Top with fruit, if desired. Serve immediately.` |
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