Creme Brulee Recipe
I would like to present to you anther delicious creme brulee recipe !
Creme brulee literally translates as “burnt cream,” but the workaday name of the dish doesn’t at all do it justice. It is not a particularly difficult dessert to make, but it does require some specialized equipment. The investment is well worth it, though, for creme brulee makes a delightful and impressive dish.
To Serve Four:
- 2 c heavy cream
- 1/3c granulated sugar pinch salt Vanilla bean,
- split and seeded (seeds reserved)
- 6 egg yolks large-grained sugar to cover *Note: recipe requires ramekins for each serving and butane kitchen torch
1. Preheat oven to 300 degrees with oven in lower half of oven
2. Boil saucepan w/ the granulated sugar, the salt, vanilla bean & seeds, & half the cream, stirring regularly. Let boil. Remove from heat and let rest quarter hour so the mixture can steep.
3. Prepare bain marie for the ramekins. Heat kettle of water to a boil.
4. After bean has steeped, add rest of cream to mixture and stir.
5. Combine egg yolks in a bowl, then add cream mixture to bowl by thirds. Whisk till thoroughly combined. Strain mixture to remove solids and add strained mixture evenly amongst the ramekins.
6. Place bain marie in oven, and pour boiling water to 2/3s up the ramekins, taking care not to splash into the ramekins.
7. Bake 30-5 minutes till mixture is set and interior around 175 degrees
8. When finished, carefully place ramekins on cooling racks for 2 hours.
9. Covered in plastic wrap, cool ramekins thoroughly in refrigerator, at least 5 hours.
10. Cover each serving in a small layer of large grained sugar, burn to even brown with torch.
11. Replace in fridge 40 min.
12. Serve and savour !
Tags: creme brulee, creme brulee recipe