Saturday, December 30, 2006

Crème Brulee

For 10 ramekins: 1l. table cream, 100 ml. milk, 16 egg yolks, 250 gr. sugar, half vanilla bean, 30 ml. vanilla essence.

Bring cream and milk to a boil with the halved vanilla bean inside, remove from heat and let cool down to 36 C. Meanwhile whip the egg yolks with the sugar and the vanilla essence until creamy but still liquid. Pour the yolk mixture in the cream while whisking. Pour the ready mixture in 10 ramekins and place them in a hotel pan. Fill the pan with hot water to the middle, cover with tin foil and place in a preheated oven to 350 F. Leave a small hole in the tin foil and after 30 min. start checking every 5 minutes or so. When the crème brulee is set, it is ready. It can be a little wobbly in the middle but it should be ready. Keep in mind that you cannot safely leave it to cook for a little while more, because you can end up with sweet and expensive scrambled eggs. Let it cool down in the fridge, sprinkle lightly with sugar and burn the top. If you don't have a pastry torch you can caramelize sugar in a pan and pour a thin layer on top of the crème brulee.

crème bruleeRecipe courtesy of Chef George

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