Tuesday, November 13, 2007
Vanilla Bean Creme Brulee
4 cups heavy cream
1 vanilla bean, I use tahitian beans
pinch of salt
8 egg yolks
3/4 cup sugar
about 16 tbsp turbinado sugar *
Preheat over to 350F.
Place ramekins in a roasting pan.
Heat cream, vanilla bean seeds and pod until hot but not boiling. Whisk together egg yolks, salt, and sugar. Add about a cup of the hot cream to the yolks and mix well. Now add the yolk mixture to the hot cream. Strain through a fine strainer.
Pour into ramekins. Quickly run a tourch over the tops to pop all the bubbles. (This makes for a smooth surface when they are baked). Bake in a hot water bath for 30 - 45 mins (depends on how deep the ramekins are), or until set.
Remove from water bath and refrigerate for several hours.
Sprinkle the turbinado sugar over each custard. Caramelize with a torch.
Serve with fresh fruit and a cookie.
*Granulated sugar or brown sugar can be used. Be extra careful with brown sugar, it tends to burn faster. I use turbinado sugar because it has the flavor of brown sugar but doesn't burn as fast.