Tuesday, May 26, 2015

Vanilla Bean Creme Brûlée

Creme Brûlée is my favorite dessert in the whole world. Like honestly it is! Whenever I go to a restaurant and they have it I have to order it no matter how stuffed that I am. My mom taught me how to make creme brûlée. She pretty much has taught me almost everything I know about cooking so I should say that about every recipe. But this one especially. So if you are a creme brûlée lover like myself you have got to give this recipe a try! 


Vanilla Bean Creme Brûlée 
2 cups heavy cream
1/2 vanilla bean, split & scraped
1/2 cup sugar + 6 Tablespoons
1 cup milk
6 large egg yolks

Heat the heavy cream, milk and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place egg yolks and sugar in a mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 cup of the cream mixture in the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to mix. Strain the brûlée base through a fine mesh sieve and preheat oven to 350 degrees. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes turning the roasting pan around after 15 minutes for even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool.



Once the brûlée has cooled, evenly spread a teaspoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from buying. Serve once the sugar has cooled and is hard like candy. Top with fresh berries.




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