Thursday, February 24, 2011

Crème Brûlé without a torch

Crème Brûlé

Adapted From Ina Garten
6 ramekins
1 egg
4 egg yolks
1/2 cup sugar, plus about 1 teaspoon sprinkled over each ramekin
3 cups heavy cream
1 1/2 teaspoons vanilla extract


Start with separating your egg yolks. Then combine your egg, egg yolks, and sugar in the bowl of an electric mixer. Mix on medium until combined. Meanwhile, warm your cream in a small sauce pan over low/medium heat until scalding. It will be very hot to the touch, but not boiling. Then add your cream to your egg mixture. Then add your vanilla and mix until combined.

Place your ramekins in a baking dish and spoon the batter into your ramekins filling it almost to the top. Meanwhile, boil some water in a medium sized pot. Pour your water into the baking pan, filling the water half way up the side of the ramekin. Bake at 300 degrees for 35-40 minutes or until your Crème Brûlé appears set when you gently shake the pan.

Carefully remove your ramekins from the baking pan and allow to cool to room temperature. Then refrigerate until the custard appears firmed. Once firmed, sprinkle the top with sugar and broil in the oven for about 2-4 minutes or until the surface browns. Broiling time may vary depending on the temperature of your oven. Make sure to watch them carefully because it will not take long to brown and you don't want them to burn. Remove from the oven and serve immediately

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