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Classic
Crème Brulee Recipe
Serves 4 |
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Crème Brulee means "burnt cream" and
contains heavy cream and numerous egg yolks, so it is richer than its
relatives. Crème brulee derives its name from the thin, crispy, caramelized
layer of sugar that sits atop its creamy base. |
8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
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. |
Preheat oven to 300ºF. In a large bowl, whisk together egg
yolks and sugar until the sugar has dissolved and the mixture is thick and pale
yellow. Add cream and vanilla, and continue to whisk until well blended. Strain
into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a
water bath and bake until set around the edges, but still loose in the center,
about 50 to 60 minutes. Remove from oven and leave in the water bath until
cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2
days. When ready to serve, sprinkle about 2 teaspoons of sugar over each
custard. For best results, use a small, hand-held torch to melt sugar. If you
don't have a torch, place under the broiler until sugar melts. Re-chill custards
for a few minutes before serving.
from cremebrulee.com
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