Creme Brulee (for the cooking impaired)
Posted: Wed Sep 17, 2008 3:05 pm
I don't order creme brulee out. This excellent recipe takes more time to clean up than prepare. I use two 4C measuring cups for ease of prep.
IN MICROWAVE, BRING TO A BOIL:
2c 1/2 & 1/2 or heavy cream
1/2C sugar
ADD:
2t. vanilla extract
WHISK IN 2ND MEAS. CUP:
7 yolks (6 if using heavy cream)
pinch of salt
TEMPER CREAM INTO YOLKS
PLACE BRULEE DISHES INTO LARGE PAN
STRAIN CUSTARD INTO DISHES
ADD 1" HOT WATER TO PAN
BAKE 35 min.
REMOVE FROM WATER BATH, COOL TO ROOM TEMP, COVER AND REFRIG.
TO SERVE: top with 1 to 1 1/2 T. light brown or white sugar
CARAMELIZE: with a propane torch (broiler will heat up the custard and small kitchen torches take forever). Do this just prior to serving. If you do ahead, and refrig., sugar will melt.
IN MICROWAVE, BRING TO A BOIL:
2c 1/2 & 1/2 or heavy cream
1/2C sugar
ADD:
2t. vanilla extract
WHISK IN 2ND MEAS. CUP:
7 yolks (6 if using heavy cream)
pinch of salt
TEMPER CREAM INTO YOLKS
PLACE BRULEE DISHES INTO LARGE PAN
STRAIN CUSTARD INTO DISHES
ADD 1" HOT WATER TO PAN
BAKE 35 min.
REMOVE FROM WATER BATH, COOL TO ROOM TEMP, COVER AND REFRIG.
TO SERVE: top with 1 to 1 1/2 T. light brown or white sugar
CARAMELIZE: with a propane torch (broiler will heat up the custard and small kitchen torches take forever). Do this just prior to serving. If you do ahead, and refrig., sugar will melt.