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Monday, February 25, 2013

Creme Brûlée

Basic Recipe Serves 5

6 egg yolks
6 tbsp. white sugar divided
1 tsp. vanilla extract
2 1/3 cups heavy cream
3 tbsp. brown sugar

1. Preheat oven to 300 deg f

2. Beat egg yolks, 4 tbsp sugar and vanilla in a bowl until it becomes dense and creamy

3. Pour cream into a small saucepan and stir over low heat till it becomes close to a boil, then remove the cream from the stove quickly, then stir the cream into the egg yolks mix, and beat until it is mixed well.

4. Pour the cream mix into the top of a double boiler over simmering water, and mix until it coats the back of a spoon, about 2-3 minutes, then remove the mixture from the stove quickly and pour into 5-4oz ramekins. Place ramekins in a baking dish filled with water that goes up half way of ramekins, and bake for about 1/2 an hour.

5. Remove from oven and cool at room temperature, then refrigerate for at least over an hour.

6. Combine white and brown sugar, sprinkle over the custard in ramekins, using a brulee torch, carefully blaze the sugar tops until it melts, let cool, refrigerate to let custard sit.