Monday, November 9, 2015

Baked Creme Brulee

Creme Brulee is a smooth, creamy custard topped brittle caramelized  sugar.

  • 4 fl. oz. milk
  • 12 fl. oz. heavy cream
  • 1.4 vanilla bean, split
  • 3.5 oz. sugar
  • 5 egg yolks
  • Sugar for garnish, AN

  1. Heat the milk, heavy cream and vanilla in a sauce pan over medium-high heat until bubbles appears along sides of the pan.
  2. Quickly whisk the sugar into the yolks. Temper the egg mixture, then return to the saucepan. Whisk until well combined.
  3. Strain mixture.
  4. Preheat oven to 325 OF. Arrange the ramekins into 2 inch hotel pan. Pour the custard into the ramekins. Set the pan inside the oven, carefully add enough water into the pan. Bake until just set, approximately 45 to 50 minutes.  The custard should set, not soupy, with only small area of jiggle in the center.
  5. When the custard is done, carefully remove the pan into the oven and allow to cool. Cover with plastic wrap, refrigerate at least 4 hours or up to 2 days before serving.
  6. At service, sprinkle the custards with sugar and caramelize with a torch or broiler.


Post a Comment

Your comments are highly appreciated. Thank you!