4 egg yolks
4 T sugar
1/2 vanilla bean
2 cups heavy cream
sugar for caramelized topping
1. Combine egg yolks with sugar in a bowl--set aside.
2. Split vanilla bean down the center lengthwise, scrape out seeds
3. Add both pod and seeds to the 2 cups of cream in a pan.
4. Heat cream until bubbles on edges and movement in center--do not boil.
5. Slowly temper in hot cream mixture to egg mixture, small amount at a time, or eggs will cook! Use wooden spoon to stir constantly.
6. Let steep for 10 minutes with vanilla bean.
7. Preheat oven to 300 degrees. Coat 4-6 ramekins lightly with cooking spray.
8. Set them on a kitchen towel in a deep baking pan. This will create a water bath or bain-marie which prevents egg-rich dishes from overcooking.
9. Strain custard (toss bean) and pour into ramekins almost to top.
10. Place pan on middle rack of oven. Carefully pour hot water into the pan so that it comes about 1/3 of the way up sides of the dishes.
11. Bake 300 degrees 20 -25 minutes. Do not overcook. Tap side gently--should shake evenly. (CIA says: done when edges have set and a nickel-sized spot in center jiggles slightly.)
12. Remove dishes from bath and set on wire rack to cool for 30 minutes. Wrap individually and refrigerate for at least 3 hours and up to 3 days before finishing with brûlée layer.
13. When ready to serve: evenly coat the top of each custard with a thin layer of fine sugar-- about a tablespoon. Use chef's torch to evenly melt and caramelize the sugar. (Move torch constantly, back and forth, until sugar browns.) Serve immediately.
What I love about this impressive dessert is that you can make it a day or two ahead of time, refrigerate until ready to serve, and then dramatically torch in front of your guests and voila--Crème Brûlée!
No comments:
Post a Comment