Creme de la Creme
Several weeks ago, I interviewed a pastry chef and bakery owner for the
Cook of the Week feature at the Democrat-News. This is one of her
recipes, and I had the chance to make it this weekend, after my lovely mama bought me some ramekins and a torch to brown the sugar on top. I've made the French custard before, but never this recipe. But of course, it turned out absolutely delicious!
Creme Brulee
3/4 cup heavy cream
2 large egg yolks, graded large
1 teaspoon pure vanilla extract
3 tablespoons granulated sugar, plus about 3 tablespoons more
1. Using a wire whisk or an electric mixer fitted with the whip
attachment, vigorously whisk egg yolks with granulated sugar in a
large bowl, until mixture becomes light in color and sugar has
dissolved a bit; set aside.
2. In a medium saucepan, heat cream until very hot. Gradually pour the
cream into the egg mixture, whisking gently by hand to combine. Add
vanilla. Preheat oven to 350 degrees. Place three 6-ounce individual
custard cups in a baking pan deep enough to allow a water bath reaching
at least halfway up the sides of the dishes. Fill custard cups 3/4 full. Place
pan in preheated oven and pour hot water into baking pan, so water level
reaches halfway up the sides of the cups. Cover pan with heavy-duty
aluminum foil, sealing edges to retain steam.
3. Cook 40 to 50 minutes or until custards are set. To test for doneness,
gently shake the individual custard cups. If center is still a bit liquid-like
or wobbly, return custards to oven and continue to cook, checking every
5 to 7 minutes, until it has just set, with a small area in the center, the size
of a quarter, still a bit loose. Remove custard cups from baking pan and
place in refrigerator until chilled through, about 1 hour.
4. To serve, put a thin layer of granulated sugar atop each custard, about 1 tablespoon each. Preheat the broiler and place the custard under the broileruntil the sugar is golden brown and caramelized, never black. If burnt, let the sugar layer cool a few minutes, then peel it away with a paring knife and begin again.
Cook of the Week feature at the Democrat-News. This is one of her
recipes, and I had the chance to make it this weekend, after my lovely mama bought me some ramekins and a torch to brown the sugar on top. I've made the French custard before, but never this recipe. But of course, it turned out absolutely delicious!
Creme Brulee
3/4 cup heavy cream
2 large egg yolks, graded large
1 teaspoon pure vanilla extract
3 tablespoons granulated sugar, plus about 3 tablespoons more
1. Using a wire whisk or an electric mixer fitted with the whip
attachment, vigorously whisk egg yolks with granulated sugar in a
large bowl, until mixture becomes light in color and sugar has
dissolved a bit; set aside.
2. In a medium saucepan, heat cream until very hot. Gradually pour the
cream into the egg mixture, whisking gently by hand to combine. Add
vanilla. Preheat oven to 350 degrees. Place three 6-ounce individual
custard cups in a baking pan deep enough to allow a water bath reaching
at least halfway up the sides of the dishes. Fill custard cups 3/4 full. Place
pan in preheated oven and pour hot water into baking pan, so water level
reaches halfway up the sides of the cups. Cover pan with heavy-duty
aluminum foil, sealing edges to retain steam.
3. Cook 40 to 50 minutes or until custards are set. To test for doneness,
gently shake the individual custard cups. If center is still a bit liquid-like
or wobbly, return custards to oven and continue to cook, checking every
5 to 7 minutes, until it has just set, with a small area in the center, the size
of a quarter, still a bit loose. Remove custard cups from baking pan and
place in refrigerator until chilled through, about 1 hour.
4. To serve, put a thin layer of granulated sugar atop each custard, about 1 tablespoon each. Preheat the broiler and place the custard under the broileruntil the sugar is golden brown and caramelized, never black. If burnt, let the sugar layer cool a few minutes, then peel it away with a paring knife and begin again.
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