18 January 2010

Creme Brule

adapted from:

(8 servings)
  • 10 Egg Yokes
  • 1/2 cup Sugar
  • 3/4 teaspoon vanilla extract
  • 4 cups heavy cream

  1. Preheat oven to 375 degrees F
  2. Beat egg yolks, sugar and vanilla in a mixing bowl until thick and creamy.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. (i use a thermometer and stop it when it is 90% of boiling) Remove the cream from heat immediately. Pour a little cream into egg mixture (about a quarter cup) and whisk briskly, then pour egg/cream mixture into the rest of the cream and whisk. Remove Excess Foam. (I use a strainer)
  4. Pour into ramekins. Place ramekins in pan with hot water half way up sides of ramekins. Bake at 375 until middle jiggles like jello.
  5. Chill in Water Bath for 15 minutes
  6. Refrigerate until cool.
  7. Put as much sugar as will stick on top (sprinkle a tablespoon of sugar, and shake off extra), and broil, or torch until some carbonation is visible.

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