Making Creme Brulee in class and making it at home are two differnt things. However, I was DETERMINED. Upon returning home from France, my first stop was at Williams Sonoma to buy a kitchen tourch.
Yesterday, I did it. I took the plunge. I made creme brulee (6 servings might I add) and it was DELICOUS! I impressed myself!
Let me share the recipe with you!
1 Vanilla Pod
2 Cups Heavy Cream
6 Egg Yolks
1 Cup Sugar
1/2 Cup Sugar for topping
1 Using a convection oven, preheat to 220.
2. Add cream to pan, squeeze out the vanilla grains and bring to a boil.
3. Beat the egg yolks with sugar.
4. Pour slowly the boiling cream over the egg and sugar mixture while stirring consistantly. Do not overbeat as you want to avoid creating to many bubbles.
5. Divide the mixture into 6 ramekins. Put it in a deep tray or baking dish. Fill it 3/4 full of water. (this is called a bain-marine or water bath.) Bake for 30-40 minutes or until the desert is set around the edges, but still loose in the middle.
6. Remove from oven and leave in water bath until cooled to room temperature. Remove ramekins from water bath, cover with plastic wrap and refrigerate at least 4 hours or up to 4 days.
7. When ready to serve, uncover ramekins. If condesation has collected on the custards, place paper towel on surface and soak up mixture. Sprinkle approximately 1 tablespoon of sugar over each creme brulee.
8. For best results, use a hand held torch. Hold the torch 4 to 5 inches from the sugar maintaing a slow and evenmotion. Stop torching just before the desired degree of doneness is reached as the sugar will continue to cook for a few seconds after the flame has been removed. BON APPETITE!