CRÉME BRULEE

By stepjo7269

Troutdale Restaurant in Bristol, TN
Serves 8

Ingredients

• To Serve:
• 2 C. heavy cream
• 1/2 C. half & half
• 1 vanilla bean, cut down center and scrape the seeds out of bean.
• 9 egg yolks
• 1/2 C. sugar
• ● Combine heavy cream, half & half, and vanilla bean in a sauce pan. (Place hull of bean into mixture, also.)
• ● Combine eggs and sugar in a separate bowl.
• ● Bring cream mixture to a boil and immediately remove from heat (scald). (When the mixture begins to boil foam starts to rise.)
• ● Slowly temper cream mixture into egg/sugar mixture. (To temper, pour hot cream into eggs without cooking the eggs. To do this, pour the cream slowly at first. After 1/2 of the mixture is added, you can add it a little faster.)
• ● Chill for 8 hours. (The foam will be gone and there should not be any air bubbles.)
• ● Divide the custard mixture between 6-8 oven safe dishes. (4 oz.)
• ● Place in a water bath. (Water should come up to 1/2 of the side of the dish.) Be careful to avoid getting any water in the custard.
• ● Bake for 45 minutes at 250 degrees. Cool and Cover the custard.
• ● Chill for at least 5 hours.
• ● Lightly dust the custards with sugar. (Cover the top with sugar and then dump the excess out after the top is completely covered..)
• ● Caramelize with a torch.

Details

Servings 8

Preparation

Step 1

Note: To get rid of any air bubbles before the custard is cooked, take the torch and run it across the top of the custard.

They will keep for 5 days.