Cajun Crème Brûlee Recipe - Cooking Index
Cajun Crème Brûlee Recipe - Cooking Index
| 8 cups | 1896ml | Heavy cream |
| 16 | Eggs - beaten | |
| 3/4 cup | 120g / 4.2oz | Brown sugar - divided |
| 1 1/2 oz | 42g | Tabasco brand Pepper Sauce |
| = (2 tbspns plus 2 tspns) |
To prepare the crème brûlee, heat cream and Tabasco brand Pepper Sauce in a double boiler. Temper eggs and add slowly, stirring continuously. Add 4 ounces sugar and stir until mixture coats the back of a spoon. Pour 7 1/2 ounces of crème brûlee into each 5-inch ramekin. Refrigerate over night until firm.
Top each crème brûlee with 1/2 ounce brown sugar and caramelize with an open flame until a candy shell forms over the top. Serve immediately.
For each serving, serve one ramekin of crème brûlee.
This recipe yields 12 servings.
Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/
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