Traditional Crème Brulee (serves 8)
Ingredients
1 qt. heavy cream
1 vanilla bean, split
1 cup sugar + ½ cup
10 egg yolks
Directions
Preheat conventional oven to 375°.
Heat cream, vanilla bean and 2 tbsp sugar in saucepot until just boiling. In a large mixing bowl whisk egg yolks and 1 cup sugar until well blended. Ladle hot cream in to egg yolks and whisk quickly until well incorporated.
Fill 8 crème brulee dishes and place them into cake or casserole pan. Cover dish with foil, and bend back two opposite corners of foil over the top of the pan to leave them exposed so that the steam can escape. Place Dish in middle rack of oven and pour in enough water to come halfway up the sides of the crème brulee. Cook for 35-45 minutes until just set, cool.
Just before serving sprinkle the top of each custard with sugar in a thin layer covering the top completely and melt with butane torch until sugar is browned but not burned. Garnish with fresh berries if desired.
Variations: you can try adding one cup of melted chocolate chips, espresso, or almost any liqueur of your choice such as Grand Marnier(orange), Frangeligo (hazelnut) or Baileys Irish Cream, flavored schnapps, etc. You can prepare the mix up to a week ahead of time, however when cooking the custard from refrigerated mix you may need to increase the cooking time for 15-20 minutes. The cooked brulees (without sugar garnish) will keep up to 4 days refrigerated.
Another great recipe from Chef Carly!
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