Tuesday, September 13, 2011

Creme Brulee

Copyright 2011 LtDan'sKitchen blogs
Creme Brulee is one of my favorite non-chocolate dessert and the good thing about it is that it is very easy to make. The ingredients are similar to a milk flan but instead of milk, you want heavy cream with the highest amount of milk fat that you can find. The higher the fat content, the more luxurious your brulee is. To caramelize the sugar topping, you can either use a small blowtorch or you can also use an ice bath while broiling the brulee on the topmost level of your baking rack. The ice water keeps the brulee from heating up as you caramelize the sugar. As much as I want to invest in a small blowtorch since it looks like fun, I think I'll stick to broiling my creme brulee. 

Copyright 2011 LtDan'sKitchen blogs
Creme Brulee

6 egg yolks
1 large egg
3 cups heavy cream
1/2 cup white sugar
1 tbsp turbinado sugar for   each serving
1 tsp vanilla extract
1 tbsp coffee liqueur   (orange liqueur if you   prefer)

1. Preheat oven to 300°F.     In a glass bowl, whisk the egg yolks and egg and the white sugar until just     combined.

2. In a hot saucepan, scald the cream until warm but not boiling. Add to the 
    egg mixture and whisk until combined. Add the vanilla and the liqueur. 

3. Pour the brulee into 5-6 ramekins until almost full and bake for 40 
    minutes in a water bath or until the top is set when gently shaken. Make 
    sure that you use hot water in the bath and that the water comes up
    halfway the sides of the ramekins. 

4. Remove the remekins from the bath and cool to room temperature,  
    before cooling in the fridge overnight. 

Copyright 2011 LtDan'sKitchen blogs
5. Prior to serving, top  
    the brulee with a tbsp 
    of turbinado sugar. In a 
    baking pan with ice 
    water, broil the brulee 
    for about 10 seconds. 
    Make sure that you  
    keep an eye on it and  
    that you don't burn  
    the sugar. Remove 
    from the broiler and 
    let it rest for a minute 
    before serving.

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