creme brulee
does anyone have a good creme brulee recipe?
i've found this one on taste... but am open to suggestions.
Ingredients (serves 4)
600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
1/4 cup caster sugar
1/2 cup brown sugar
Method
Preheat oven to 120°C.
Place the cream in a saucepan and add the vanilla seeds and pod. Place over medium heat and bring to scalding point, then remove from heat. Set aside to infuse for 5 minutes.
Place egg yolks and caster sugar in a bowl and beat immediately with electric hand beaters for 2-3 minutes or until pale.
Remove vanilla pod from saucepan and discard, then pour the hot cream over the yolk mixture and whisk to combine.
The beating process will have created a foam on the top of the mixture. Use a large spoon to scoop off and discard the foam. Strain mixture into a large jug, then carefully pour mixture into 4 x 150ml ovenproof ramekins.
Place ramekins in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil, allowing some air to enter in the sides.
Bake in the oven for 40 minutes - the custards should still have a slight wobble when done. Carefully remove ramekins from oven and water bath, and set aside to cool. Place brown sugar on a baking tray, turn oven off and place in oven for 15 minutes or until sugar is completely dried out. Allow to cool, then place in a processor and process to a powder. Store in an airtight container. Once the custards have cooled, cover with plastic wrap and place in the fridge to chill overnight.
When ready to serve, preheat grill to high.
Sprinkle 2 teaspoons of the brown sugar on top of each custard, and use the back of a teaspoon to spread it evenly. Place the custards under the grill until the sugar melts and caramelises. Alternatively, use a domestic blow torch to caramelise.
i've found this one on taste... but am open to suggestions.
Ingredients (serves 4)
600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
1/4 cup caster sugar
1/2 cup brown sugar
Method
Preheat oven to 120°C.
Place the cream in a saucepan and add the vanilla seeds and pod. Place over medium heat and bring to scalding point, then remove from heat. Set aside to infuse for 5 minutes.
Place egg yolks and caster sugar in a bowl and beat immediately with electric hand beaters for 2-3 minutes or until pale.
Remove vanilla pod from saucepan and discard, then pour the hot cream over the yolk mixture and whisk to combine.
The beating process will have created a foam on the top of the mixture. Use a large spoon to scoop off and discard the foam. Strain mixture into a large jug, then carefully pour mixture into 4 x 150ml ovenproof ramekins.
Place ramekins in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil, allowing some air to enter in the sides.
Bake in the oven for 40 minutes - the custards should still have a slight wobble when done. Carefully remove ramekins from oven and water bath, and set aside to cool. Place brown sugar on a baking tray, turn oven off and place in oven for 15 minutes or until sugar is completely dried out. Allow to cool, then place in a processor and process to a powder. Store in an airtight container. Once the custards have cooled, cover with plastic wrap and place in the fridge to chill overnight.
When ready to serve, preheat grill to high.
Sprinkle 2 teaspoons of the brown sugar on top of each custard, and use the back of a teaspoon to spread it evenly. Place the custards under the grill until the sugar melts and caramelises. Alternatively, use a domestic blow torch to caramelise.