Difference between revisions of "Crème Brûlée"
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==Ingredients== | ==Ingredients== | ||
| + | * 8 egg yolks | ||
| + | * 3/4 cup sugar | ||
| + | * 3 tbsp brown sugar | ||
| + | * 1 quart heavy cream | ||
| + | * 1 vanilla bean, halved and scraped | ||
==Directions== | ==Directions== | ||
[[Image:Crem brule closeup.jpg|thumb]] | [[Image:Crem brule closeup.jpg|thumb]] | ||
| + | Warm and combine cream, vanilla bean and sugar until they are hot. Combine yolks by whisking. Pour this mixture into ramekins, in a pan that is filled halfway with water. Cover all with aluminum foil. | ||
| + | Bake for ~5 minutes in a warm 300 degree F oven. Cool for 3 hours. | ||
| + | Sprinkle each custard with ~1 tbsp of brown sugar, then glaze with torch. | ||
| + | |||
== References == | == References == | ||
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[[bxr:Crème Brûlée]] | [[bxr:Crème Brûlée]] | ||
| − | + | ||
[[ss:Crème Brûlée]] | [[ss:Crème Brûlée]] | ||
| − | |||
Revision as of 09:12, 13 April 2012
| Dessert
Description
Crème brûlée [1][2] is a delicious fired up treat.
Ingredients
- 8 egg yolks
- 3/4 cup sugar
- 3 tbsp brown sugar
- 1 quart heavy cream
- 1 vanilla bean, halved and scraped
Directions
Warm and combine cream, vanilla bean and sugar until they are hot. Combine yolks by whisking. Pour this mixture into ramekins, in a pan that is filled halfway with water. Cover all with aluminum foil. Bake for ~5 minutes in a warm 300 degree F oven. Cool for 3 hours. Sprinkle each custard with ~1 tbsp of brown sugar, then glaze with torch.
References
- ↑ Bourdain, Anthony (2004). anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie. Bloomsbury, New York and London. pp. 271. ISBN 158234180X (hc).
- ↑ Test Kitchen Favorites. Taste of Home. 2004. pp. 240. http://www.tasteofhome.com/recipes/Creme-Brulee-2.
