Wednesday, December 26, 2012

Crème Brule

Ramekin are available specifically for this dessert and the best are characterized by being shallow and about three to three and a half  inches in diameter which allows for the right portion per person while providing an ample surface for a generous topping of caramelized crisp sugar.

2 1/2 cups heavy cream
4 large egg yolks, well beaten
4 tablespoons sugar
2 teaspoons Bourbon vanilla
Topping Brown sugar

Bring cream to a boil, and boil about 30 seconds.  Pour it immediately into the well beaten egg yolks, sugar and whisk them together.  Return the mixture to the pan. (If you pay attention, you do not need to use a double boiler. (See note) Continue cooking on medium without allowing the mixture to boil.  Wisk the mixture until it thickens and coats a spoon. Immediately remove from heat.  Pour the mixture into ramekins.  Cover ramekins and refrigerate overnight.

Prior to dessert, top each ramekin with a thin layer of brown sugar (teaspoon) and caramelize each ramekin sugar topping with a torch very quickly in order to keep the custard cold and firm. Garnish with a few fresh raspberries and a sprig on mint.

Improvise a double boiler, if you don't already have one, with a saucepan and bowl large enough to sit atop the sauce pan

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