Wednesday, March 9, 2011

Creme Brulee



Creme Brulee... one of the classic, easy & impressive! Many people get turned off by the fact the egg yolk needs to be tempered with the hot milk, but my trick from a French chef that I once worked for will make this easy & less scary!


Creme Brulee

3 Egg Yolks
45g Sugar

375g Heavy Cream
1/2 Vanilla Bean
2 t Vanilla Extract

  • Split and scrap the vanilla bean and add to half the cream
  • Scold half the cream w/ the vanilla bean and sugar, until sugar is melted
  • Remove the cream & add the other half of scream, whisk to combine
  • Add the egg yolk to the mixture, whisk to combine
  • Refrigerated over night, strain before use.
  • Bake at 325 F for 25 - 30 min, depends on the size of your dish.

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