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March 14, 2007

Crème Brulee

Ingredients:

1          Qt.        Heavy Cream
11         Oz.       Half & Half
12         Ea.        Egg Yolks
1          Ea.        Egg
1          Ea.        Vanilla Bean
6          Oz.       Sugar, divided
2          tsp.       Two-fold Vanilla Extract *
(* double-strength, or 3 ½ - 4 tsp. regular Vanilla Extract)
1          pinch     Salt
8          Tblsp.   Sugar - reserved for caramelizing  tops

Method:

Pre-heat oven to 275° F.  Split vanilla beans in half with a knife. Combine the heavy cream, half & half, and half of the sugar in a non-reactive saucepan.  Scrape the seeds from the vanilla beans with the back of a paring knife into the cream mixture and submerge the pods.  Over medium heat, bring mixture up to 185° F, stirring occasionally.  Set mixture aside.  In a large bowl, whisk together the egg yolks, salt, vanilla extract, and the remaining 3 ounces of sugar until smooth and creamy.  Temper (add VERY slowly) the hot cream mixture into the egg mixture by adding it in thirds and mixing constantly.

Allow mixture to rest 20 minutes. Skim off any foam that remains on the surface of the mixture with a ladle.  Fill Brulee dishes or ramekins with 7 ounces of mixture. Place dishes on a shallow baking sheet and pour in hot water to reach about halfway up the sides. Bake until custard is firm to the touch – about 1 hour and 45 minutes. Remove from oven and allow to cool completely.

Refrigerate until well-chilled before serving – about 2 hours.  Preheat broiler.  Sprinkle 1 tablespoon of sugar evenly over the top of each custard.  Place about 3 inches from the heat source in the broiler with oven door open and allow them to caramelize.  Serve immediately.

Yields 8 - 7 oz. portions