02 September 2010

Creme Brulee

Today I made Crème Brulee and Chocolate Mousse. But I’ll post the mousse later, when I remember to take pictures. It was light and creamy and nothing like I imagined. PS it was an experiment. Cupcake has been harassing me for ages to make it for her. And then she didn’t even come to dinner to try it.

My parents say they’re having it for breakfast tomorrow.

I even didn’t think it was too bad and I’m not a custard fan. It was probably the vanilla bean that I used. It was a first for me. They smell pretty amazing.

I did cheat and not add the crack. If you want to do that, after the cups have chilled, sprinkle a tablespoon of sugar over the top and melt it with a hand torch, or very carefully in the oven, set to broil.

Crème Brulee

4 c Whipping Cream
1 whole Vanilla Bean, split lengthwise (or 1 T Vanilla Extract)
10 Egg Yolks
¾ c Sugar
6 T Powdered Sugar

Preheat oven to 325 degrees.

Pour cream into a saucepan. Add vanilla and bring to a simmer over medium-low heat. While cream is simmering whip egg yolks with the sugar until pale yellow and thick.

Strain cream using a fine mesh strainer.

Whip yolks while very slowly drizzling in warm cream. Go slow so the eggs don't cook!

Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins (I had 11 small custard cups). Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 24 minutes, or until just set. Do not allow to get brown.

Cool ramekins on countertop, and chill for at least 2-3 hours. Cover in plastic wrap to prevent a layer to form on top.

Recipe from Pioneer Woman

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