Creme Brulee #1
INGREDIENTS:
8 Egg yolks (medium size, if
-smaller, take 9 or 10)
65 g Sugar
600 ml Heavy cream (= approx. 2 1/2
-cups)
1 Vanilla bean (? translation
-correct?)
8 Egg yolks (medium size, if
-smaller, take 9 or 10)
65 g Sugar
600 ml Heavy cream (= approx. 2 1/2
-cups)
1 Vanilla bean (? translation
-correct?)
Stir egg yolks with 40 g sugar until the sugar has dissolved. Cut open the vanilla bean and scrape out the vanilla seeds(?). Put them into the cream and heat it while steadily stirring. Just before the cream starts to boil take it from the stove and whisk in the egg yolks.
Heat the mixture in a water bath(?) (the saucepan is hung into a larger one with simmering water), steadily stirring with a whisk until the creme turns more viscous/syrupy. (Note: While stirring give special attention to the bottom and the rim of the saucepan, otherwise you will obtain scrambled eggs there instead of creme.)
Pour the creme through a sieve into a not too deep ovenproof form (I used five/six small ceramic forms), let it cool down to room temperature, cover with plastic foil and refridgerate; preferably over night.
At least on hour before serving turn on the grill of your oven. Evenly sprinkle the remaining sugar (I used brown sugar for this) on top of the creme and put it right below the grill until the sugar has caramelized and has turned into a hard crust. (Note: The recipe says this takes 10 min, however, I have found that less than 2 min will do with my oven...the creme is not supposed to become very warm). Refridgerate until serving.
Heat the mixture in a water bath(?) (the saucepan is hung into a larger one with simmering water), steadily stirring with a whisk until the creme turns more viscous/syrupy. (Note: While stirring give special attention to the bottom and the rim of the saucepan, otherwise you will obtain scrambled eggs there instead of creme.)
Pour the creme through a sieve into a not too deep ovenproof form (I used five/six small ceramic forms), let it cool down to room temperature, cover with plastic foil and refridgerate; preferably over night.
At least on hour before serving turn on the grill of your oven. Evenly sprinkle the remaining sugar (I used brown sugar for this) on top of the creme and put it right below the grill until the sugar has caramelized and has turned into a hard crust. (Note: The recipe says this takes 10 min, however, I have found that less than 2 min will do with my oven...the creme is not supposed to become very warm). Refridgerate until serving.