Creme Brulee By erwin

Wednesday, December 10th, 2008

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Dessert consisting of rich custard base and topped with layer of hard caramel. Creme brulee means “burnt cream” in French, is a delicious classic dessert when done right.

Ingredients

• 12fl oz Manufacturing Cream/Heavy whipped cream
• 1/2 each Vanilla bean
• 2oz Granulated Sugar
• 4 each Large egg yolk

Procedure

1. Scald cream with vanilla bean and half of sugar
2. Temper yolks and remaining sugar
3. Strain through fine strainer
4. Pour into ramekins and remove any air bubbles
5. Place in cake pan
6. Carry over to still oven and inside oven, fill with cold water halfway up the ramekin
7. Bake at 325 F in still oven until the custard is set when is shaken in the center
8. Take out of oven and let temper to room temperature for 10 minutes
9. Dry surface with paper towel to absorb any moisture
10. Sprinkle layer of sugar and caramelize with a torch evenly before serving

Chef’s Notes:

Before caramelizing with torch. Chill the custard overnight for best result
Sprinkle an additional sugar if you want more crunch on top of the custard