Sunday, July 22, 2012

Creme Brulee

Recipe from PioneerWoman.com

I love baking, but I hate hate hate baking cakes. It just never works out for me. And all that time and effort and sugar...I've just abandoned hope. And the fact is I prefer Creme Brulee for Birthdays anyway : )
I finally got a kitchen torch for christmas, thanks to my mother-in-law. I've made it so many times since December, I actually have to take a nice break from it. I'm looking forward to making some different flavors in the fall.

P.S. I always serve with berries. Just the right balance for me.

Crème Brûlée

Ingredients

  • 4 cups Heavy Cream
  • 1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste
  • 10 whole Egg Yolks
  • 3/4 cups Sugar
  • 6 Tablespoons Superfine (Baker's) Sugar

Preparation Instructions

Preheat oven to 325 degrees.
Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat.
Whip egg yolks with the sugar until pale yellow and thick.
Strain cream using a fine mesh strainer.
Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.
Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.
Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.
To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.
Serve immediately!


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