Thursday, December 20, 2007

Torching a Creme Brulée

Here's PB and J's recipe for the creme brulée that I blogged about previously after the Gastronati's French night. We each torched our own, and here's a video of S doing the honours.

Creme Brulée

Serves six

2 cups heavy cream
4 tablespoons, plus 2/3 cup sugar
4 extra-large or jumbo egg yolks
1 teaspoon vanilla extract

In a saucepan over medium heat, combine the egg yolks, cream and four tablespoons of sugar. Cook, stirring occasionally, for five to six minutes, or until small bubbles appear around the edges of the pan. Set aside.

In a bowl, beat the egg yolks and vanilla extract until smooth and light. Pour the hot cream mixture into the egg yolk mixture a little at a time, beating continuously until well blended. Divide the mixture between six small ramekins or four medium ramekins.

Arrange the ramekins in a baking pan on the middle shelf of preheated oven. Fill the pan with boiling water to halfway up sides of ramekins. Cover the pan loosely with aluminum foil. Bake until the custard has just set, about 25 minutes. Chill two to three hours or up to three days.

Sprinkle the remaining sugar evenly over the top of the cooled custards. With a creme brulée torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve with fresh fruit and crèpe-style French biscuits.


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