Creme Brulee
Adapted From: France :)
Ingredients
6 Egg Yolks
2 cup Heavy Cream (35%)
4 ounce Sugar
1 Vanilla Beans
2 ounce Sugar
Directions
Preheat oven to 220°
Cut vanilla bean in half lengthwise.
Add cream and vanilla bean into a pan.
Bring to a boil.
Meanwhile, beat egg yolks with 4 ounces of sugar.
When pan "just" comes to a boil, poor cream over the eggs and sugar mixture slowly whisking (trying not to inject extra air into the mixture).
Poor this into shallow, creme brulee molds.
Select a large, deep pan that can hold all the creme brulee molds.
Place crume brulee molds into large pan.
Add water into larger pan so that the water covers about half of the creme brulee mold.
Cook for 45 minutes at 220F.
Timing is a little fishy with this recipe. If you are using deeper pans, it could take up to 2 hours! When fully cooked, the cream should be not liquid, and only slightly firm. Shake the pan slightly to see if it jiggles...
PLace cooked cream dishes into the fridge and chill for 3 hours or more.
To Serve:
Spread 2 ounces of sugar over the top of the cooled cream.
Carmelize the sugar with either a torch, or under the broiler*.
*If you use the broiler, leave the oven door open! You don't want to heat the creme, you just want to carmelize the sugar.
Katie Dishes - Two Thumbs Way Up!
My mom, my best friend, and I took a baking class when we visited France in the fall of 2010. This is one of the recipes we learned, and I just can't stop cooking it. Talk about restaurant quality!! YUM!
