| |
|
|
|
|
|
Courtesy of Pastry Chef Ilan Niv
|
Serves 8-10
|
|
|
|
"Crème Brùlèe is the test of any restaurant," she said. "It comes down to the quality of the vanilla." Judy Heylmun of Sensory Spectrum, New Jersey, as quoted in Blink, by M. Gladwell, Little Brown & Co., 2005, p.178
|
|
1 vanilla bean or 1 tsp pure vanilla powder
3 cups heavy cream
(750 ml)
1 cup milk
10 egg yolks
1 cup granulated sugar
2 Tbsp pure vanilla sugar
|
|
|
|
|
|
-
Pour the cream and milk into a saucepan.
-
Using a knife, split the vanilla bean lengthwise and scrape the inside of the bean into the saucepan. Add the remainder of the bean. Alternatively, substitute pure vanilla powder for the bean.
-
Bring to a boil and simmer over a low flame for 10 minutes.
-
Whisk the egg yolks with the granulated sugar and pure vanilla sugar. Add this mixture to the heated liquid while stirring continuously with a whisk.
-
Divide the mixture into individual baking dishes (ramekins). Arrange the dishes or ramekins in a large baking pan, and fill the baking pan with water up to 1/3 the height of the ramekins. Bake at 250°F (120°C) for 30-40 minutes.
-
Refrigerate until cold and firm. Before serving, sprinkle with pure vanilla sugar and melt sugar with a chef's burner or under the broiler until the sugar turns to caramel. Serve immediately.
|
|
|
Click here to close this window
|
|
|
|
|
|
|