|creme bruleePage 1 of 1 |
|i googled this and tried it after hearing all the yip yap about it...it is stone simple to make and quite tasty...there is sure a lot of hype surrounding it tho...|
heres a copy/paste of the recipe i used...
8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.
i made it as directed...the only difference being that instead of custard cups...i used aluminum foil tart holders
to anyone that is nuts about creme brulee...give it a go...oh yeah...i did not quite get the full effect because i couldnt wait for them to cool down ...so i never added the sugar on top and browned them...but the taste was definitely there...its so easy to do a child could make this...use real vanilla tho...i am now using and have been for almost two years now...real vanilla...enjoy...