Creme Brulee
Creme Brulee
Total:3hr 30min
Prep:15 min
Inactiv:2hr 45min
Cook:1hr
Yield:6 servings
Ingredients:
1 quart heavy cream
1 vanilla bean,split and scraped
1 cup vanilla sugar,divided
6 large eggs yolks
2 quarts hot water
Method:
Preheat the oven to 325 degrees F(180 degrees C)
Place the cream, vanilla bean and it's pulp into a medium saucepan set over medium-high heat and bring to a boil.Remove from the heat,cover and allow to sit for 15 minutes.Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.Add the cream a little at a time,stirring continually.Pour the liquid into 6(7 to 8-ounce)ramekins.Bake just until the creme brulee is set,but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.Divided the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.Using a torch,melt the sugar and frm a crispy top.Allow the creme brulee to sit for at least 5 minutes before serving.
Chef Marius Buzdugan
Total:3hr 30min
Prep:15 min
Inactiv:2hr 45min
Cook:1hr
Yield:6 servings
Ingredients:
1 quart heavy cream
1 vanilla bean,split and scraped
1 cup vanilla sugar,divided
6 large eggs yolks
2 quarts hot water
Method:
Preheat the oven to 325 degrees F(180 degrees C)
Place the cream, vanilla bean and it's pulp into a medium saucepan set over medium-high heat and bring to a boil.Remove from the heat,cover and allow to sit for 15 minutes.Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.Add the cream a little at a time,stirring continually.Pour the liquid into 6(7 to 8-ounce)ramekins.Bake just until the creme brulee is set,but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.Divided the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.Using a torch,melt the sugar and frm a crispy top.Allow the creme brulee to sit for at least 5 minutes before serving.
Chef Marius Buzdugan
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