Difference between revisions of "Crème Brûlée"
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==Description== | ==Description== | ||
Crème brûlée <ref>{{cite book|last=Bourdain|first=Anthony |title=anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie |year=2004|publisher=Bloomsbury, New York and London|isbn=158234180X (hc)|pages=271}}</ref><ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Creme-Brulee-2 |title= Test Kitchen Favorites |year=2004|pages=240|publisher=Taste of Home|work=}}</ref><ref>http://www.flickr.com/photos/amanderson/4972047457/ Recipe for Creme Brulee From Le Cirque</ref>is a delicious fired up treat. | Crème brûlée <ref>{{cite book|last=Bourdain|first=Anthony |title=anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie |year=2004|publisher=Bloomsbury, New York and London|isbn=158234180X (hc)|pages=271}}</ref><ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Creme-Brulee-2 |title= Test Kitchen Favorites |year=2004|pages=240|publisher=Taste of Home|work=}}</ref><ref>http://www.flickr.com/photos/amanderson/4972047457/ Recipe for Creme Brulee From Le Cirque</ref>is a delicious fired up treat. | ||
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==Procedures== | ==Procedures== | ||
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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. | 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 15 minutes in a warm 300 degree F oven. Cool for 3 hours. | Bake for 15 minutes in a warm 300 degree F oven. Cool for 3 hours. | ||
Latest revision as of 15:43, 15 August 2012
| Crème Brûlée | |
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Description
Crème brûlée [1][2][3]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
Procedures
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 15 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.
- ↑ http://www.flickr.com/photos/amanderson/4972047457/ Recipe for Creme Brulee From Le Cirque
