Laun/Pruett Recipe CollectionShelly's Creme Brulee #2
Laun/Pruett Recipe Collection
Shelly's Creme Brulee
8 egg yolks
1/3 c. granulated sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
Preheat oven to 300. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a water bath* and bake until set around the edges but still loose in the center,** about 40 to 50 minutes. Longer baking time will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand held torch to melt sugar. If you don't have a torch, place under broiler until sugar melts. Re-chill custards for a few minutes before serving. Serves 6
* A water-bath is the oven equivalent of the double boiler. A paper towel placed on the bottom of the water-bath pan will prevent the ramekins from sliding. Place custard-filled ramekins in the pan, and place on center rack of oven. Carefully fill the pan with warm water, until the level reaches halfway up the sides of the ramekins.
**A baked custard is done just before it sets. The center should not yet be firm, and you should see a slight quiver in the center when the pan is moved (think jello).
Preheat oven to 300. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a water bath* and bake until set around the edges but still loose in the center,** about 40 to 50 minutes. Longer baking time will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand held torch to melt sugar. If you don't have a torch, place under broiler until sugar melts. Re-chill custards for a few minutes before serving. Serves 6
* A water-bath is the oven equivalent of the double boiler. A paper towel placed on the bottom of the water-bath pan will prevent the ramekins from sliding. Place custard-filled ramekins in the pan, and place on center rack of oven. Carefully fill the pan with warm water, until the level reaches halfway up the sides of the ramekins.
**A baked custard is done just before it sets. The center should not yet be firm, and you should see a slight quiver in the center when the pan is moved (think jello).
Easier than #1 but not as good (per Jeff Laun!)
Recipe Contributed by
Shelly Burnett