Sunday, August 24, 2008


I recently had a request from a friend to post my creme brule recipe. So here it is for you Linda and don't forget the water bath.

Makes 6 dishes of creme brule in 4 - 6 ounce ramekins

2 Cups Heavy Cream
1/2 Small Vanilla Bean
4 Ounces Sugar
6 Egg Yolks
Pinch of Salt

Scrape the seeds from the Vanilla Bean.
Sprinkle a tablespoon of the sugar in the bottom of a heavy saucepan. Pour the cream on top of the sugar and add the vanilla bean and seeds. Bring the mixture to a boil then turn off the heat, cover and let steep 30 minutes. This will give off more vanilla flavor from the bean.

When the mixture is almost ready whisk together the yolks, remaining sugar, and salt. Bring the cream mixture back to the boil and temper it with the yolk mixture. Tempering means to slowly add the boiling mixture to the yolk mixture. If you do not do it slowly you can scramble your yolks. When all the cream mixture is mixed with the yolk mixture strain it into a bowl.
You can bake it now but I like to refrigerate it overnight to bring out even more vanilla flavor.

When you are ready to bake the creme brule preheat your oven to 325 degrees and pour the mixture into ramekins and set them on a half sheet pan. Put them into the preheated oven and pour hot water onto the sheet pan so that the water comes up to the middle of the ramekins. This is called a water bath and will allow your creme brule to bake slowly and avoid curdling. Bake them for about 30 - 40 minutes or until they are set. They should wiggle just a little in the middle. Remove from the oven and let them cool to room temperature. Cover and refrigerate at least 4 hours or overnight.

When ready to serve, sprinkle granulated sugar directly on the custard and burn with a blow torch. Let it cool before serving.

I serve them with assorted cookies. You can also add 1/4 Cup of Liquor to the mix before you bake it. I like to use Baily's Irish Cream. YUM!

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