| Creme Brulee is a classic dish of smooth custard, with | | | | blended. Strain into a large bowl, skimming off any |
| a caramelized sugar topping. Creme Brulee is highly | | | | foam or bubbles. |
| contested on the actual origin of this delectable dish. I | | | | You will need to divide as evenly as possible the |
| am looking back over my notes taken while attending | | | | mixture of your egg custard into the 8 ramekins, or |
| a French Culinary school. The dish that I have cooked | | | | some call them custard cups. Place ramekins on a |
| many times, are of course, the so called Classical | | | | large deep sided sheet pan, into a water bath, this is |
| French version. There are many different opinions on | | | | where the water is up to about halfway up the sides |
| where the dish originally came from, such as Spain, | | | | of your ramekins. The water is usually about 1 or 2 |
| England or France. I just know that Creme Brulee is | | | | inches total in the pan. You will bake the custard, until |
| very easy to make, and it is equally delicious. It is | | | | the custard is a gel consistency, or set around the |
| one of my favorites, and it is always a hit at any | | | | edges, but still somewhat loose, but not runny in the |
| dinner event. | | | | center, about 45 minutes to an hour depending on |
| Ingredients you will need: | | | | your oven. |
| 10 egg yolks | | | | Remove from oven and the water bath. If you have |
| 1/2 cup granulated white sugar | | | | a metal grate, or cooling rack, you will put them on |
| 3 cups heavy cream | | | | the rack for about 20-30 minutes, or until cool to the |
| 1 tablespoon of pure vanilla bean paste | | | | touch. You will want to get them into the refrigerator |
| 1/4-1/2 cup granulated white sugar, you will add this | | | | quickly after that. There are eggs in this dish, and |
| to the top of the chilled custard, and caramelize with | | | | you will want to lessen the opportunity for bacteria |
| a torch. | | | | growth. You will want to chill them in the refrigerator |
| 2 large stainless steel mixing bowls if you have them, | | | | for at least a couple of hours, or you can chill over |
| glass will work fine, too | | | | night. When we prepared this dish in culinary school, |
| Preheat your oven to 300ºF. You will need a | | | | we chilled them overnight. |
| glass or metal large mixing bowl, and I prefer to use | | | | When you are ready to serve your creme brulee |
| a stainless steel that has a flat bottom. I really like | | | | dessert, sprinkle about 2-3 teaspoons of sugar over |
| the ones that have the flat bottom without the | | | | each custard. For best results, use a small, hand-held |
| stamp mold on the bottom of the bowl, as it helps | | | | torch to melt sugar, if you do not have a torch and |
| for much better mixing. The whisk will be able to get | | | | would like to get one I have listed a website below. |
| all places of the bowl, where as if it has a mold or | | | | Until you purchase a torch you have other options, |
| ring stamp in the bottom the whisk will not be able | | | | you can place your ramekins under the broiler until |
| to incorporate all ingredients. You will need to whisk | | | | sugar melts. Make sure you keep a close eye on |
| together egg yolks, and sugar until the sugar has | | | | them, so they will not burn, and all of your hard work |
| dissolved. You will know that this has happened when | | | | is not wasted. Enjoy! |
| the mixture has turned thick, and the color of the | | | | This is a website that usually has the creme brulee |
| mixture becomes a pale yellow. Add your heavy | | | | torch kit on sale, so check this out chefdepot. |
| cream and vanilla, and continue to whisk until well | | | | |