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Wednesday, February 22, 2012

Crème brûlée

Although many tools exist, one can easily verify that a dish is ready just by using one finger.

Ingredients

4 egg yolks, room temperature
¼ cup white sugar
2 cups heavy cream
Pinch salt
1 Tablespoon vanilla extract
3-4 Tablespoons white sugar

Directions

While cream is slowly heating on stovetop, beat together egg yolks, sugar, salt and vanilla in a metal bowl. Add cream to eggs, one tablespoon at a time to start so as not to cook the yolks. As needed, pour mixture through a sieve to strain.

Place ramekins into pan and fill pan with hot water halfway up the ramekin cups. Pour cream mixture into ramekins and bake 30 minutes at 350°, until custard sets. Chill.

Before serving, sprinkle white sugar on top of custard and place under broiler for 2-3 minutes, to melt and caramelize the sugar. These can be chilled again until serving.

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