CRÈME BRULEE:

CRÈME BRULEE: image

Categories Egg

Number Of Ingredients 5

Yields- 8 crème brulee
1 quart - Heavy Cream
1# 4oz - Egg Yolks
2 - Vanilla Beans (spilt and scraped)
10-½ oz - Granulated Sugar

Steps:

Procedure: In a medium size bowl whisk together half the sugar and the egg yolks. Bring the heavy cream, the remaining sugar, the vanilla beans and scrapings to a boil in a "heavy- bottomed sauce pot. When this mixture comes to boil, temper into the egg yolk mixture. Put back on stove and cook for 1 minute. Strain through a chinois, bake immediately or place in an ice bath to cool. Baking Time and Temperatures: Crème Brulee is traditionally baked in shallow ramekins or gratin dishes. It is important to bake in a warm water bath to prevent the custard from curdling. Depending on your oven, bake the crème brulee at 325- 350 F. for 20-25 minutes or until custard is set. To determine when the custard is set, insert a knife in the center of the custard; if it comes out clean, the custard is done. Cool, then refrigerate. Finishing the Crème Brulee To finish, first dab any moisture from the tops of the custards. Sprinkle with an even layer of brown or turbinado sugar. Caramelize the sugar under the broiler; place the custards very close to the heat so that the sugar caramelizes quickly before the custard warms up too much. Alternatively, use a blowtorch. Serve within an hour or two. If the custards are held too long, the caramel tops will soften.