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Crème Brule'
Ingredients Split vanilla bean lengthwise and scope out into cream. Heat to boil. ( Sprinkle a tablespoon of sugar evenly on top of cream, which will sink to the bottom and prevent burning the cream) Meanwhile add egg yolk and sugar together and beat to fluffy Add 1/2 of hot cream to sugar and egg mixture slowly while beating to temper mixture then slowly add the rest of the cream to the mixture Strain and poor into 6 oz. Ramekins Bake in water bath at 275 degrees until firm, about 3/4 hour. After cooling over night in refrigerator and covered with film to prevent moisture to form on top sprinkle 1/2 tablespoon turbinda sugar evenly on top when ready to serve Caramelize with blow torch or place on top shelf in oven under hot broiler element to sugar becomes golden brown. Serve with fresh raspberry around ramekin on plate with paper dollies Again, this can be prepared the day before… Culinary yours Jorgen and Christian Moller Other recipes Lox Snapper En Pappilotte Creme Brule' Spinich Dip |