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Creme Brulee: Buttermilk Creme Brulee

Source of Recipe

Quantum 56 Restaurant


List of Ingredients

8 egg yolks
1 cup sugar
2 3/4 cups cram
1 1/4 cups buttermilk
zest of 1/2 small lemon
1/2 vanilla bean, split (1/2 tsp extract)


Recipe

To make custard, place yolks and sugar in large bowl. Whisk until thoroughly mixed and slightly pale. Place damp towel under bowl to keep it from sliding; set aside. Place cream, buttermilk, lemon zest and vanilla bean in small saucepan and bring to a boil over medium to high heat. Just as liquid comes to a boil, remove saucepan from heat and pour slowly into yolk mixture while simultaneously whisking egg yolks. Continue until hot cream is incorporated with yolks. Pour custard through fine sieve into a bowl and cool over an ice bath, stirring occasionally, until custard is completely cool. Meanwhile, heat oven to 300ºF.

Arrange 8- to 10 six-ounce ovenproof ramekins in oversized baking dish. Make sure sides of dish are higher than that of the ramekins. Fill ramekins with cooled custard to just below rim. Pour water into bottom of baking dish, so ramekins are covered halfway up with water. Place baking dish into preheated oven, being careful not to spill any custard. Cover dish with flat cookie sheet or aluminum foil. Bake until custard is just set (test by uncovering and tapping edge of baking dish - there should be a slight jiggle in the custards), about 45 to 75 minutes, depending on size and shape of ramekins. Remove from oven and cool completely. Place cooled ramekins in refrigerator for at least 4 hours and up to 3 days.

For Brulee: When you are ready to serve the creme brulee, coat refrigerated custards with thin, even layer of granulated sugar, making sure no yellow from custard shows through. Place ramekins under a broiler until sugar is caramelized, turning as necessary to achieve even browning. Serve.