Creme Brulee Attempt.

Monday, September 26, 2011

Making Creme Brulee is a HUGE challenge for me.  I finally decided to give it a try though and the results were actually decent.  Unfortunately I don't have a torch so I had to sprinkle the top with brown sugar and put it under the broiler for a few minutes.  Voila!

Crème Brûlée
Serves 8 (170 ml ramekins):
1 l cream (35% fat)
2 vanilla beans
12 egg yolks
180 g sugar
Brown or granulated sugar to caramelize top.
In a medium-sized saucepan bring to boil over low heat the heavy cream combined with the vanilla beans and the vanilla beans’ seeds.
Remove from heat and let it rest for 15-30 minutes.
Remove vanilla beans.
Whisk the egg yolks with the sugar until thick.
Gently pour the cream over the egg mixture while stirring.
Bring to low heat until the mixture sticks t the back of a spoon.
The mixture shouldn’t boil (ideally it should be below 85ºC).
Remove from heat and pour the mixture into the ramekins.
Cover with film wrap and refrigerate overnight.
To serve put a thin layer of granulated or brown sugar atop each custard.and use a blow torch to caramelize it. (OR sprinkle with the sugar and put under the broiler for 3 to 4 minutes)
This should be a quick procedure to avoid the heating of the crème.
Ramekins could be refrigerated for 1 hour (maximum).

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