March Recipe from Chef: Crème Brulee!!

March 15, 2012 at 6:42 pm (Willow Writers) (, , , , , , , , , , )

We haven’t done many dessert recipes, so this month we are going to make Crème Brulee. The literal translation of this rich dessert is “burnt cream.” It describes chilled, stirred custard that is sprinkled with brown or granulated sugar that is quickly caramelized before serving.

-Chef Haberle

Crème Brulee
Serves 6

1 quart Heavy Whipping Cream
1 Vanilla bean or 1 TBSP vanilla extract
8 oz. white granulated sugar
6 large egg yolks
Brown or white granulated sugar for sprinkling on top

Preheat oven to 300 degrees

Put the cream in a sauce pan. Split the vanilla bean in half lengthways and scrape the seeds into the cream. If using vanilla extract, add after the cream has been heated.

Chop the empty pod into pieces and add to the cream.

Bring the heavy cream to the boiling point then remove from heat, cover, and let sit for 15 minutes. Strain the cream.

While the cream is heating, whisk the sugar and egg yolks together. The egg yolks should turn pale in color.

Add the cream, a little at a time to the egg yolks, stirring constantly. This is called tempering and is very important to add the hot cream slowly or else the eggs will curdle.

Place 6-7 oz to 8 oz ramekins into a large cake pan or roasting pan then pour the mixture into them until they are 2/3rds full.

Pour enough hot water into the pan until it comes halfway up the ramekins.

Place the baking pan on the center oven rack and bake approximately 40 to 45 minutes.

Bake until the crème brulee is set but still trembles in the center when gently shaken.

Refrigerate for 4 hours.

Remove the crème brulee from the refrigerator for 30 minutes before carmelizing the sugar.

Sprinkle the sugar on top of the crème brulees then place them under the broiler until the sugar carmelizes. You can also use a propane or butane torch to accomplish this.

Crème brulees can be served as is or garnished with a dollop of whipped cream and berries.


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