Bill The Grill Guy
Master Chef
- Joined
- Jan 17, 2005
- Messages
- 5,454
Got a "Bonjour" Creme Brulee Set yesterday. Figured I would give it a shot.
1 cup heavy cream
2 tablespoons plus 1/3 cup sugar (I used turbano)
2 extra large egg yolks
1/2 teaspoon vanilla extract
Preheat oven to 300*. Prepare some boiling water.
In a sauce pan over medium heat, combine cream and 2 tbsp sugar. Cook stirring occasionally until small bubbles appear around edges of pan aprox 5-6 minutes. Set asside.
In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks a little at a time tempering the yolks continuously until well blended. Divide mixture among 4 - 4oz ramekins.
Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to 1/2 way up the ramekins. Cover loosley with aluminum foil. Bake until custard is just set, about 25 minutes. Chill 2-3 hours.
Sprinkle remaining sugar evenly over top of cooled custards. Torch the top of the ramekins melting the sugar until it becomes golden brown and bubbly.
Can be served with fresh berries or cut up fruit.
1 cup heavy cream
2 tablespoons plus 1/3 cup sugar (I used turbano)
2 extra large egg yolks
1/2 teaspoon vanilla extract
Preheat oven to 300*. Prepare some boiling water.
In a sauce pan over medium heat, combine cream and 2 tbsp sugar. Cook stirring occasionally until small bubbles appear around edges of pan aprox 5-6 minutes. Set asside.
In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks a little at a time tempering the yolks continuously until well blended. Divide mixture among 4 - 4oz ramekins.
Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to 1/2 way up the ramekins. Cover loosley with aluminum foil. Bake until custard is just set, about 25 minutes. Chill 2-3 hours.
Sprinkle remaining sugar evenly over top of cooled custards. Torch the top of the ramekins melting the sugar until it becomes golden brown and bubbly.
Can be served with fresh berries or cut up fruit.
