Creme Brulee
(Baked Custard)
Recipe By - Chef Edward
Yields; 6 servings
Ingredients -
4
C. Heavy Whipping Cream
1 vanilla bean or 1 Tbsp. pure
vanilla extract
10
egg yolks
1/2-cup
sugar
1
Tbsp. Butter
oven thermometers. In a heavy
bottom saucepan combine the cream, butter, half of the sugar and In
a stainless steel mixing bowl use a wisk to beat the egg yolks and remaining
sugar until it is smooth and light. Gradually add the hot cream mixture to the
egg yolks stirring constantly. Pour this mixture into a measuring cup and
divide into six shallow cups (soup cups or ramekins). Place the cups on a baking pan add warm water to the bottom of the pan, it should come up the
cups one third of the cup side. Bake
for 30 minutes or until the custard is set (the custard should not wiggle in
the center). Remove from the oven and let cool for one hour.
Place in refrigerator and chill. To serve sprinkle each with a half teaspoon of
granulated sugar and lightly brown the sugar with a Chef Torch. We like a sprig
of fresh mint and raspberries for the garnish. Serve immediately. The creme Brule
can be refrigerated for up to three days. The
egg whites can be used for meringue or egg white omelets. Courtesy
of - www.chefdepot.net Chef Depot is a Registered Trademark
Procedures -
Preheat oven to 300 degrees F. It is a
good idea to check your oven accuracy with one of our
the vanilla, bring this to a boil, stirring constantly. Be careful not to
scrape the bottom of the saucepan.HOME
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