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Crème brûlée (French)
 
Crème brûlée

2 cups cream

1/3 cup sugar

1 vanilla bean                                                                

4 egg yolks
 

Method

Heat the oven to 325 degree F.

Whisk sugar and yolks together set aside.
Warm up the cream with the slit vanilla bean to 140 degrees F in other words just warm enough to melt the sugar .
Very carefully add the crème to the yolk mixture such that it does not curdle.
Strain the liquids into a clean bowl.
For baking the creme brulee:
Use the ramekins that are about an inch in debth and fill each with one laddle full of liquids. It should fill about 10 ramekins.
In a 4 inch deep baking dish, line the bottom with a wet kitchen towel. Place the filled ramekins in it. Pour boiling water in the baking dish to create a water bath for the ramekins. Bake for about 30-35 min. The baking time would also depend on the oven. The only way to tell if the desert is done is to pull out a ramekin with tongs and give it a gentle shake. When done, the top is set and inside is still jiggley!  
let cool the ramekins for several hours at room temperature and then cool the ramekins in the refrigerator for atleast 4 hrs.
At the time of serving take out the ramekins and sprinkle some brown sugar on top of the creme brulee tapping off the excess. Caramelize the sugar with a blow torch until the sugar is golden brown all over with a couple burnt spots. Allow it to cool for a min and serve immediately. (This recipe serves about 10).
 
Category: Dessert | Added by: Reshma (2009-10-03)
Views: 1092 | Rating: 0.0/0
Total comments: 0
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