Creme Brulee

* Exported from MasterCook *

Creme Brulee

Recipe By : Food and Wine - Dec85
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups Heavy Cream
1 Vanilla bean
Pinch Salt
8 Egg yolks
3/4 Cup Sugar
2 Tablespoons Sugar
8 Tablespoons Brown sugar

Preheat the oven to 300F. In a heavy medium saucepan, combine the cream,
vanilla bean and salt. Warm over moderate heat until the surface begins
to shimmer, about 5 minutes. In a large bowl, stir the egg yolks and
sugar until blended. Pour in the hot cream and stir gently to avoid
forming air bubbles. Strain the custard into a large measuring glass and
skim off and surface air bubbles. (Rinse the vanilla bean and reserve for
future use.) Place 8 3/4-cup ramekins in a roasting pan. Pour the custard
into the ramekins, filling them up to the rim. Place the roasting pan in
the oven and pour in enough warm water to reach halfway up the sides of
the ramekins. Cover loosely with foil and bake for 1 1/4 hours, or until
the custard is firm around the edges. (It may still be wobbly in the
center but it will firm up as it chills.) Remove the ramekins from the
water bath and let cool.

Cover and refrigerate until cold, at least 3 hours. (The custards can be
prepared to this point up to 2 days ahead. If small pools of liquid
develop on the surfaces, blot with a paper towel before
proceeding.)Preheat the broiler or a salamander. Set the ramekins on a
baking sheet. Sieve 1 tablespoon of brown sugar over the top of each
custard in a thin layer. Using a spatula or knife, spread the sugar
evenly. Broil the custards as close to the heat as possible until the
sugar is caramelized, 30 seconds to 2 minutes; watch carefully. Let cool
and serve immediately or refrigerate for up to 4 hours.

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