CRÈME BRULEE
Yield: 1 SERVING
INGREDIENTS
1 Quart Heavy Cream
1 Cup Sugar, granulated
1 Cup Egg Yolks
1 Tablespoon Vanilla Extract
Granulated Sugar
Blow Torch
PROCEDURE
1. Pre-heat oven to 275 F.
2. Combine cream and sugar in a sauce pot and heat sugar until dissolved and cream is hot.
3. Place yolks in a large stainless steel bowl. Stir in warm mixture into yolks, a little at a time so that the temperature of the yolks increases gradually. Be sure not to separate eggs.
4. Add the vanilla extract and strain mixture.
5. Fill sheet trays with brulee dishes. Fill dishes with brulee mixture. Carefully place in oven and pour hot tap water into sheet pans 2/3 of the way up the dish.
6. Bake for 45 minutes to 1 hour. Product should be set in the center. Remove and cool for 30 minutes at room temperature and then refrigerate.
7. To serve: Sprinkle sugar evenly on top of the brulee. Using a blow torch, caramelize sugar to desired doneness. Serve with fresh berries on top if desired.
Email
Facebook
Google
Twitter
Favorites
More
Advertisement