Thursday, February 7, 2013

Day 38: Classic Creme Brulee

Today I thought I would share my classic creme brulee recipe. This would be a great recipe to make for Valentine's Day. You can make it the day before and create the candy top just before serving.


6 large egg yolks
1 ½ cups heavy cream 
1/3 cup granulated sugar
½ teaspoon vanilla
2 Tablespoons superfine sugar for caramelizing

1. Preheat the oven to 300°F (150°C)
2. In a large saucepan or kettle boil 1 to 2 quarts of water.    This water will be used for the ramekins to sit in while baking in the oven.
3. In a large bowl whisk egg yolks, sugar and vanilla until light and fluffy. 
4. Using a ladle, divide the mixture evenly between 4 ramekins. 
5. Arrange ramekins in a roasting pan.   Pour water in the roasting pan to come at least halfway up the sides of the ramekins.
6. Bake until the custard  sets and is slightly jiggly in the center– approximately 45 to 60 minutes depending on the size of your ramkin.    Take care not to under or over cook.
7. Remove roasting pan from oven.    Remove ramekins from roasting pan and let cool at room temperature for 30 to 40 minutes*.    Refrigerate for at least 4 hours or overnight.   
8. Just before serving, sprinkle each ramkin with superfine sugar (about a teaspoon).    Using a torch, carmelize the sugar top of each ramkin making sure to  move the torch constantly to prevent the sugar from burning.
9. Garnish and serve immediately.


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