Creme Brulee
Creme Brulee


Creme Brulee

4 cups (1 Liter ) heavy cream
1 vanilla bean, split in half lengthwise
8 egg yolks
1/2 cup (125 ml) sugar
Additional sugar for the topping

Combine the cream and vanilla bean in a large pot over moderate heat and
bring to a boil. Meanwhile, whisk together the egg yolks and sugar in a
large bowl. As soon as the cream boils pour it into the egg yolk mixture
in a slow stream, whisking constantly. Strain the mixture through a fine
sieve and pour into 6 to 8 individual ramekins. Place the ramekins in a
baking pan and add enough water to the pan to come halfway up the sides of
the ramekins. Place the baking pan in a preheated 350F (180C) oven and
bake until firm to the touch, 60 to 75 minutes. Remove the baking pan from
the oven and remove the ramekins from the baking pan. Refrigerate until
chilled through, at least 3 hours. Place the ramekins on a baking sheet
and sprinkle about 1 teaspoon (5 ml) sugar over the top of each. Place
under a preheated broiler and broil until the sugar is brown and bubbly,
about 5 minutes. Serve immediately.

Serves 6 to 8.


Creme Brulee

6 oz. vanilla extract
1 1/2 lb. sugar
10 egg yolks
1/2 gallon manufacturing cream (half and half or heavy cream)

Bring the cream to boil with vanilla. Mix the egg yolks with sugar. Temper
the eggs. (I believe he added a little hot cream to the egg yolks, mixed
it in thoroughly, and then added the egg yolks to the remaining hot
cream). Bring back to boil with slow heat, until mixture thickens up. Fill
up the ramekin dish. Topped with sugar. Run under broiler or use a torch.
Top with fresh berries. This makes many creme brulees, as you can tell
from the amount of ingredients!


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