Ingredients
- 4 cups heavy cream
- 1 vanilla bean, split in half lengthwise
- 7 egg yolks
- 3/4 cup sugar for the custard, plus 7 teaspoons sugar for topping
Directions
Most bistro menus include some variety of this sugar-topped custard. To prevent the custard from melting while you caramelize the sugar, chill the custard well before you sprinkle it with the sugar, and broil it just until the sugar melts and browns.
Preheat an oven to 350 degrees F.
In a large saucepan over high heat, combine the cream and vanilla bean and bring to a boil, stirring occasionally with a wire whisk to prevent sticking.
Meanwhile, in a bowl, using the whisk, stir together the egg yolks and the 3/4 cup sugar until well blended.
As soon as the cream boils, immediately pour it in a slow, steady stream into the egg-sugar mixture, whisking constantly.
Strain the cream-egg mixture through a fine-mesh sieve into 7 ramekins each 3 1/2 inches in diameter and 2 1/4 inches tall, dividing it evenly.
Place the ramekins in a shallow baking pan and pour in hot water to reach halfway up the sides of the ramekins. Bake just until the custard is set around edges but moves slightly in center when ramekin is shaken gently, about 45 minutes. Remove from the oven and remove the ramekins from the baking pan. Let cool completely, then cover and refrigerate until well chilled, 2-3 hours.
Preheat a broiler.
Sprinkle 1 teaspoon of the sugar evenly over the top of each chilled ramekin. Place them on a baking sheet. Place the sheet in the broiler about 4 inches from the heat source and broil (grill) until the sugar caramelizes, about 5 minutes.
Remove from the broiler and serve immediately.
Reprinted by permission of Weldon Owen. All rights reserved.
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Submitted 6/13/05.
Source: www.cooking.com
Submitted By: Meryl
starmer@prodigy.net
CREME BRULEE