Sunday, May 26, 2013

Creme Brulee

Relatively easy creme brulee recipe

1 qt heavy cream
1 vanilla bean, halved and scraped
6 ounces white sugar (3/4 c) - divided in half
10 egg yolks
6 tbsp brown sugar
ramekins, cooking torch

Preheat oven to 300 degrees
Boil cream, split/scraped vanilla bean and half of the white sugar together - watch closely because it will boil over if unattended!
Mix yolks and other half of white sugar with whisk, whisking until foamy and pale
Remove the vanilla bean from the pot
Slowly and constantly whisk in boiling cream mixture to yolk mixture
Put ramekins in a deep baking dish, fill baking dish with water until it comes halfway up sides of ramekins
Pour the custard evenly into the ramekins, bake for about 45 minutes until tops are set but jiggly
Let cool to room temperature (or cover with plastic in fridge overnight)
Sprinkle brown sugar on each custard, carmelize with cooking torch

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