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Crème Brulee




Source of Recipe


Recipe By - Chef Edward Zita


Recipe Introduction


(Baked Custard)


List of Ingredients





Yield – 6 servings

Ingredients –

4 C. Heavy Whipping Cream
1 vanilla bean or 1 Tbsp. pure vanilla extract
10 egg yolks
1/2-cup sugar
1 Tbsp. Butter




Recipe



Procedures -
Preheat oven to 300 degrees F. It is a good idea to check your oven accuracy with an oven thermometers. In a heavy bottom saucepan combine the cream, butter, half of the sugar and the vanilla, bring this to a boil, stirring constantly. Be careful not to scrape the bottom of the saucepan.

In a stainless steel mixing bowl use a wisk to beat the egg yolks and remaining sugar until it is smooth and light. Gradually add the hot cream mixture to the egg yolks stirring constantly. Pour this mixture into a measuring cup and divide into six shallow cups (soup cups or ramekins). Place the cups in a baking pan and add warm water to the bottom of the pan, it should come up the cups one third of the cup side.

Bake for 30 minutes or until the custard is set (the custard should not wiggle in the center). Remove from the oven and water bath and let cool for one hour. Place in refrigerator and chill. To serve sprinkle each with a half teaspoon of granulated sugar and lightly brown the sugar with a Chef Torch. We like a sprig of fresh mint and raspberries for the garnish. Serve immediately. The crème Brule can be refrigerated for up to three days.



Chefs Note: The Best “Vanilla Beans are from Madagascar”




The egg whites can be used for meringue or egg white omelets.