Classic Crème Brulee Recipe - Cooking Index
Classic Crème Brulee Recipe - Cooking Index
| 3 cups | 711ml | Heavy cream |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 | Vanilla bean - split and scraped | |
| 1 tablespoon | 15ml | Dark rum |
| 8 tablespoons | 120ml | Egg yolks (large) |
| Extra sugar for the caramel top |
Preheat oven to 300 degrees.
In a medium saucepan, combine the cream, 1 tablespoon of sugar and the vanilla bean. Bring to a scald.
Meanwhile, put the remaining sugar, rum and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up.
Strain into a pitcher. Divide the custard among 8 ramekins. Skim any bubbles off the surface.
Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake for 35 to 45 minutes. They should still jiggle slightly but their surfaces should be set.
Let cool to room temperature in the bath, then remove the custards and refrigerate for at least 4 hours or overnight.
To serve, sprinkle on some sugar and melt with the tip of a propane torch flame.
This recipe yields 8 servings.
Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0087) - from - the TV FOOD NETWORK
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