Creme Brulee
INGREDIENTS:
1 quart heavy cream
2 vanilla beans, split and scraped
1 cup sugar, divided
6 large egg yolks
1 container raspberries, optional
METHODS:
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high
heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.
Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it
just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the
liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting
pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake just until the creme brulee is set, but still trembling in the center, approximately 40
45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours
and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning
the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes
and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the
creme brulee to sit for at least 5 minutes before serving.
Enjoy
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