Creme Brulee

Monday, 9 Oct 2006 | Recipes

Makes twelve 5-ounce/140-gram portions

1 1/2 qt/1.2 L heavy cream
1/2 vanilla bean
8 oz/225 g sugar
10 oz/285 g egg yolks, beaten
sugar, for crust

Combine the cream, vanilla bean, and half of the sugar in a heavy-bottomed stainless-steel saucepan and bring to a boil.

Whisk together the remaining sugar and the egg yolks in a stainless steel bowl.

Temper the egg mixture into the milk mixture and strain through a fine sieve.

Fill 12 ramekins seven eighths full and place them in a water bath.

Bake in a 325ºF/165ºC oven until just barely set, about 45 minutes. Let cool in the water bath. Remove, wipe the bottoms of the ramekins, and refrigerate overnight.

The custards are ready to be garnished and served at this point, or they may be stored, tightly wrapped, under refrigeration for up to 2 days.

To prepare for service, set the ramekins in a hotel pan filled with ice and cover the surface lightly with sugar.

Caramelize under the broiler and serve at once.

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