Recipes and Food Articles on PastrySampler.com
What’s more richer (and more fulfilling to a sweet tooth) than a baked custard made of just cream, sugar, vanilla beans and eggs, topped with a crust of caramelized sugar? Here is a classic recipe for Crème Brulée.
pint heavy cream
Take the vanilla bean and slice in half lengthwise. Take the tip of the knife and run it all down the inside of the vanilla bean, essentially scraping the inside of the bean and removing the seeds inside. Place the removed seeds of the bean and the halved vanilla bean inside of a heavy saucepan, with the cream and the sugar. Bring just to a boil. Reserve the other half of the vanilla bean for another use.
Whisk the eggs with the yolks. When the cream has come to temperature, remove from heat. Temper into the egg mixture, and strain through a fine sieve into a spouted measuring cup.
Place desired dishes for crème brulée in a deep baking pan (like a 200 sized baking pan). Pour the strained mixture into the dishes, about half to 2/3's, depending on dishes. Carefully place the entire baking pan in the middle of a preheated 325°F oven. Carefully pour in warmed water to surround the dishes of crème brulée. If the pan or rack was pulled out for ease in adding the warmed water, gently push back so as to not slosh water bath into the custards.
Bake until set, 20 to 45 minutes, depending on the size of the crème brulée dishes being used. Carefully pull out the baking pan, place on level heat-proof surface and allow the water to come to room temp. Remove the crème brulée dishes from the water bath and place in cooler until service. When ready to serve, sprinkle sugar over the top, and go over the top with a hand-held torch until the sugar is caramelized.
Searching for a tool, piece of equipment, recipe or method? We just might have what you're looking for! Use the search box below:
© 2005-2007 Beach Cuisine Inc. and Beach Cuisine®.
Beach Cuisine® is a registered trademark.
Copyright © 2007 Renee Shelton. All rights reserved.
Have a great day!