Friday, July 25, 2008

Vanilla Créme Bruleé that makes you sigh

Creme Brulee is one of my favorite desserts. The presentation alone is enough to exude oohs and aahs from everyone. It's not too rich or heavy in my opinion. And the size is just right when you're trying hard not to indulge too much.

Although making creme brulee looks very complicated, it's really very simple to make. You can even make it in advance to save time.

Vanilla Créme Bruleé

4 cups heavy cream
8 large egg yolks
2/3 cup refined sugar
1 vanilla bean

additional refined sugar for caramel topping

1. Whisk together egg yolks and refined sugar. Set aside.
2. In a heavy saucepan, heat heavy cream and vanilla bean (split in half lengthwise) till small bubbles form around the edges of the pan. Let stand about 10 minutes. Remove vanilla pod.
3. Carefully pour heated cream into the eggyolk-sugar mixture.
4. Strain mixture into a glass pitcher and divide into oven-proof ramekins.
5. Place ramekins into a roasting pan. Pour hot water into pan till level reaches about an inch up the sides of the ramekins.
6. Bake at 300°F for a 30 minutes.
7. Cool on counter then chill at least 4 hours or overnight.
8. To serve, sprinkle about a teaspoon of sugar on top of creme brulee. Caramelize sugar with a kitchen torch or broiler.
9. Serve immediately. Makes 16 servings.

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