Creme Brulee

By Babycatgrandma

Vanilla, Kahlua or Pumpkin. Recipe from Chef Ticarro, Canyon Grill and Forum

Ingredients

• 4 C heavy whip cream
• 1 vanilla bean
• 1/2 C sugar
• 8 eggs room temperature

Details

Servings 8
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

Step one: Slit one side of bean, peel, scape out contents and put it and whole skin into cream in heavy saucepan. Bring to boil, remove from heat, cover and let sit for 15 minutes, then strain and discard vanilla bean.

Step two: Combine yolk and sugar into clean mixing bowl. Pour hot cream mixture slowly into mixing bowl while whisking. If you add hot mixture too fast you could cook the egg yolks.

Step three: Pour mixture into creme brulee dishes, fill to inside rim, place in hot water bath about 1/2 way up the dishes. Cook for about an hour or until custard has set in the center. Refrigerate before serving.

Kahlua Creme Brulee or any liquor:

Add 3 0z. Kahlua to custard mixture prior to pouring into creme brulee dishes.

Pumpkin:

Add 1 1/2 C sold pack pumpkin, 2 0z triple sec, 1 tsp. nutmeg