Sunday, July 10, 2011

Creme Brulee

Last night was special... dinner with dear friends, and creme brulee for dessert.  If you've never had this delicious dessert before, you should try it soon.  It's easy to make, and a treat for the taste buds.  A simple, creamy custard with a crispy sugar crust.  Topped with fresh fruit, this dessert ranks up there as one of my favorites.


Creme Brulee

For 4 Servings:
6 T. sugar
1 1/2 c. cream
3 1/2 egg yolks
1 t. vanilla
1 c. raw sugar

1. In a medium sized sauce pan, combine the sugar and cream.  Bring to a simmer, stirring often.  Do not boil.
2. Combine the egg yolks and vanilla in a bowl.  Whisk to combine.
3. Temper the cream and the egg yolks together: add the egg mixture slowly, whisking constantly so you don't cook the eggs.
4. Pour equal amounts of the egg cream mixture in to 4 individual ramekins.  Place the ramekins into a 9x13" baking pan, and add 1 inch of water to the pan.
5. Bake at 350 degrees for 35-45 minutes, or until they jiggle slightly in the middle.
6. Remove the ramekins from the pan, and discard the water.  Place the ramekins back into the pan.  And sprinkle each serving with 1/4 cup of raw sugar.  
7. Increase the oven temperature to broil, and move the top rack to the highest position in the oven.  Place the pan in the oven for 2-5 minutes, allowing the sugar to melt and bubble.  Watch carefully so that it doesn't burn.  Once all the sugar is melted, remove the pan from the oven. (If you have a fancy kitchen torch, you can use it to caramelize the sugar.)
8. Chill in the refrigerator for several hours, or overnight, before serving.  Garnish with fresh fruit.


No comments:

Post a Comment