I know we have been all about the savory aspects of cooking, now lets try something sweet! I love cooking and everyone knows it...but what people don't know is that I love to bake just as much. This past week in my Baking and Pastry class we did custards. Although I dread going to this class every week, twice a week...the results are always delicious and I learn more then I expect. And the one I love the best of course is Crème Brule. This is a very easy and fun recipe to make. All it takes is a few ingredients and even fewer steps to create a beautiful and impressive dessert.
BAKED CRÈME BRÛLÉE
Yield: 10 Servings, approximately 4 oz.
Method: Baked custard
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Milk
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8 fl. oz.
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Heavy cream
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24 fl. oz.
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Vanilla bean, split
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½
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Granulated sugar
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7 oz.
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Egg yolks
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6 oz. (10 yolks)
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Granulated sugar
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as needed
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- Combine
all ingredients in a bowl.
- Strain
the mixture through a fine sieve into a pitcher or large measuring cup.
Scrape the vanilla bean with the tip of a paring knife to remove the
remaining seeds; stir the seeds into the custard.
- Preheat
the oven to 325°F . Arrange the ramekins in a
2-inch deep hotel pan or baking dish. Pour the custard into the ramekins.
Set the pan of ramekins inside the preheated oven, and then carefully pour
enough water into the pan to come two-thirds of the way up the sides of
the ramekins. Bake until just set, approximately 45 to 50 minutes. Start
checking the custards early; baking time will depend on the thickness and
depth of your ramekins. The custard should be set, not soupy, with only a
small area of jiggle in the center.
- When
the custards are done, carefully remove the baking dish from the oven and
allow the ramekins to cool in the water bath. When the ramekins are cool
enough to handle, remove them from the water, cover with plastic wrap, and
refrigerate at least 4 hours or up to 2 days.
- Sprinkle
the tops of the custards with granulated sugar, then immediately
caramelize the sugar with a propane torch or broiler.
"I think every woman should have a blowtorch." -Julia Childs
-Elena
