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Creme Brulee
Chef Bertrand Haurillon of Le Tasi Bistro


8 egg yolks
5 oz sugar
3 cups whipping cream
1 tsp vanilla for flavoring
more sugar for topping

Mix the egg yolks and sugar together until creamed. Add the vanilla to the egg and sugar mixture. Heat the whipping cream until just beginning to boil and pour into the egg mixture, making sure to temper the eggs first by adding the hot cream slowly. If you add the hot liquid too quickly, you'll scramble the eggs. Mix until cream is incorporated into the egg mixture.

Pour the custard into small ramekins and arrange in a deep roasting pan. Add cold water to the roasting pan until water comes about halfway up the sides of the ramekins.

Bake for 40 minutes in a 350F oven.

Cool overnight or for at least 6 hours.

To serve, preheat broiler, sprinkle 1 Tbs of sugar over the top of each custard and put under broiler until the sugar carmelizes. You can also use a kitchen torch if you have one. Let cool and serve.

Yield: 4 Servings

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