Crème Brûlée

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* Exported from MasterCook *

 

Crème Brûlée

 

Recipe By :Abby Dodge

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 quart heavy cream

1/2 vanilla bean or 1 tsp. vanilla extract

1/2 cup sugar

10 egg yolks

1 Pinch salt

--For the caramel topping--

1/2 cup sugar

 

The basic method for all three types of custard Use 6-oz. ramekins. Heat the

oven to 325°F. Heat the cream or cream and milk in a medium saucepan over medium

heat until scalded (you'll see small bubbles on the sides of the pan). Split the

vanilla bean in half, if using, and scrape the seeds into the cream. Meanwhile,

in a medium bowl, slowly whisk the sugar into the egg yolks and eggs. Slowly

temper the hot cream/milk into the sugar/yolk mixture. Strain the mixture

through a fine sieve into a pitcher or measuring cup. Stir in the salt and

vanilla extract, if using.

 

Arrange the ramekins in a baking dish with deep sides, pour the mixture into the

ramekins, Fill the baking dish with water to come halfway up the sides of the

ramekins and cover the dish with foil. Bake until just set, 25 to 50 min.

Remember to start checking early; baking time will depend on the thickness and

depth of your ramekins and baking dish. Carefully remove the baking dish from

the oven and let the ramekins cool in the water bath. Remove, cover with plastic

wrap and refrigerate at least 2 hours or up to 2 days.

 

Follow the instructions below for making the crackly topping.

 

Two ways to make a crackly caramel topping for crème brûlée A blowtorch makes

quick work of caramelizing the sugar topping.

 

 

The blowtorch method -- By far the easiest method of caramelizing sugar on a

crème brûlée is with a propane blowtorch. Blowtorches are sold in most hardware

stores, with good ones going for around $30. (Williams-Sonoma

(www.williams-sonoma.com) also carries a mini-torch for about $30; to order,

call 800/541-2233.) I highly recommend buying one with an automatic ignition,

which allows you to light the torch with the press of a button -- no matches

needed.

 

 

Sift a thin, even layer of sugar over the refrigerated custards, ignite the

torch, and with a slow, sweeping motion, guide the flame directly on the surface

of the custard. The nozzle should be 2 to 3 inches from the surface, with the

tip of the flame licking the sugar. The sugar will melt slowly at first and then

caramelize. As soon as the entire surface is glossy brown, move on to the next

custard.

 

 

 

With the ramekins bathed in ice water, the custard stays cold and creamy while

the topping caramelizes under the broiler.

 

The broiler method -- This method is only successful with a very hot broiler in

a gas oven (electric ovens don't seem to provide heat high enough to caramelize

the sugar). Line a baking dish with a towel to keep the baked custards from

sliding around and arrange them on top. Fill the spaces between the ramekins

with ice and add water so that they're surrounded by ice water. This will keep

them cold and creamy while their tops are being caramelized. Sift a thin, even

layer of sugar on the surface of each custard and gently slide the baking dish

under the broiler, positioning it so that the flame is 2 to 3 inches away from

the tops of the custards. Watch carefully: within three or four minutes, the

sugar will melt and then caramelize. Remove the baking dish and take out the

ramekins.

 

Espresso custard Omit the vanilla. Crush 1/2 cup espresso beans into coarse

pieces, add to the cream/milk, and heat to a simmer. Remove from the heat;

infuse for 5 min. Strain and proceed.

 

Ginger custard Omit the vanilla. Cut a 3-inch piece of fresh ginger into very

thin slices, add to the cream/milk, and heat to a simmer. Remove from the heat;

infuse for 15 to 20 min. Strain, bring back to a simmer, and proceed.

 

 

Source:

" www.FineCooking.com "

S(Originally Appeared):

" From the pages of Fine Cooking Magazine "

 

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Per Serving (excluding unknown items): 581 Calories; 50g Fat (76.6% calories

from fat); 6g Protein; 29g Carbohydrate; 0g Dietary Fiber; 429mg Cholesterol;

71mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 9 1/2 Fat; 1 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0