Tuesday, 24 June 2008

Creme Brulee

Creme Brulee
from Cook's Illustrated
4 ramekins or 6 shallow ramekins
  • 2 C heavy cream
  • 6 egg yolks
  • 1/3 C sugar
  • Pinch of salt
  • 1/2 vanilla bean or 1 tsp of vanilla extract but skip the steeping of the cream
  • 4 - 6 tsp of turbinado sugar or Demerara sugar.
  • Preheat the oven to 300 degrees F.
  • Combine the cream, sugar, vanila and salt in a small saucepan.
  • Whisk the egg yolks in a bowl and whisk in the cream mixture. Strain into a 2 cup measuring cup.
  • Place a kitchen towel or silicone baking mat in the bottom of a large roasting pan and place the ramekins in the pan.
  • Bring a kettle of water to a boil.
  • pour the custard mixture into the ramekins then pour the boiling water in the roasting pan.Pour the water until it reaches 2/3 up the side of the ramekins. Carefully slide the rack back into the oven.
  • Bake until the center of the custards are barely sit, not sloshy but a little jiggly, about 30 - 35 minutes.
  • Transfer the ramekins to a wire rack to cool to room temperature, about 2 hours.
  • Cover tightly with plastic wrap, and refrigerate until cold at least 4 hours.
  • Sprinkle about 1 teaspoon of turbinado sugar on the surface completely, and brulee until the sugar forms a caramel colored crust. But I don't have the gun so I use to put in the oven and on only top heat element to make it burn, that why my brulee are not so nice, it's look too burn ;-(

Thank you for original recipe I got from http://nookandpantry.blogspot.com/2008/05/creme-brulee.html

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