RECIPES
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Crème Brûlée Silky smooth, rich and creamy, crème brûlée has led a resurgence in the popularity of traditional desserts. Previously relegated to the more generic category of baked custards, crème brûlée and its flavorful variations are now staples of many restaurants' dessert menus. Directions Preheat oven to 325 F degrees. Combine the cream, salt and two-thirds cup of the sugar in the saucepan over medium heat, add the vanilla bean. Heat stirring occasionally until very hot, but not boiling. Remove from heat and allow the vanilla bean to sit in the cream mixture to infuse it with flavor. Stabilize the bowl by placing a damp kitchen towel underneath to secure it. Place two-thirds cup of sugar and the egg yolks in the bowl and whisk together. Remove the vanilla bean from the cream mixture. Temper the hot cream mixture into the egg yolk mixture by ladling it in a stream while whisking vigorously. Once combined, strain through a fine mesh sieve back into the saucepan. Fill the ramekins about seven eighths full and place them into the hotel pan. Pull the oven rack out slightly and place the hotel pan on it. Fill the hotel pan with very hot water, so that the water level is between one-third and one-half way up the sides of the ramekins. Carefully push the rack into the oven. Bake for 35 minutes and check doneness by tapping the edge of each ramekin. If the centers still appear "liquid," continue baking at 3-minute intervals, checking custards carefully at the end of each. Total baking time is about 45 minutes. The custards are ready when the centers are just barely set and jiggle like jelly. Remove the entire water bath from the oven and place on a wire rack to cool. Allow the custards to cool to room temperature in the water bath. Remove ramekins from the water bath and dry bottoms. Cover with plastic wrap and refrigerate until fully chilled. When ready to serve, move the oven rack to the highest position just under the broiler. Heat the broiler. Sprinkle about 1 tablespoon of sugar across the top of each custard. Place the custards on a sheet pan and place the pan under the broiler. Watch sugar very carefully as it caramelizes, forming a thin burned sugar crust across the top. Remove and serve immediately. Note: You may replace the vanilla bean with 3 teaspoons of vanilla extract, by adding it to the cream mixture before heating. Nutrition information per serving: This recipe is from The Culinary Institute of America's The Professional Chef®, 7th Edition, which is available for purchase at bookstores nationwide. |
Ingredients Makes 12 servings Equipment needed |
