Tuesday, October 16, 2012

Chefs de France: Creme Brulee Recipe

Chefs de France: Creme Brulee
*serves 6


8 egg yolks
1 cup Half and Half
3 cups heavy cream
1 cup granulated sugar
1 vanilla bean or 1 teaspoon vanilla extract
brown sugar


Whisk eggs and sugar. Pour in the Half and Half and heavy cream and mix well. Add in the vanilla bean or vanilla extract and refrigerate this mixture overnight. 

Preheat oven to 200 degrees. Remove vanilla bean. Pour mixture into individual baking dishes. Place dishes into a cake pan (or baking sheet) that has been filled with 1/2 inch of water. Place another baking sheet on top of the dishes. This prevents the creme brulee from burning. Bake 1 1/1 hours at 200 degrees. 

Remove from oven and chill for 5 minutes. Sprinkle a layer of brown sugar over the tops and place back into oven under the broiler until sugar caramelizes. Cool and serve.

Serve as a magical ending to Chefs de France: French Onion Soup (recipe).

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