MY EGGS ARE NOT GETTING ANY YOUNGER CREME BRULEE
I still have a few years before I should probably freeze my eggs until then I will make this
whenever I feel my clock ticking.
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3 cups 35% cream
2 tsp. vanilla
1 pinch salt
8 egg yolks
½ cup sugar
6 tbsp. sugar
Preheat oven to 300˚F (150˚C) Makes 6 servings.
In heavy bottom saucepan, over medium-low heat, heat the cream until bubbles
just start to form around the edges of the pot.
Meanwhile, in a bowl, whisk together the egg yolks, ½ cup sugar, salt and vanilla
until the mixture is pale yellow.
When the cream is ready, pour it very slowly into the egg mixture as you whisk briskly. Make
sure
that you are constantly whisking as you add the cream otherwise the egg will cook and the
mixture will separate.
When the mixture is thoroughly mixed, pour it through a fine strainer to remove any small
lumps.
Pour the brûlée mixture evenly into ramekins and place in a water bath (a large baking pan
with
hot water.) Fill the hot water halfway up the ramekin. Bake for approximately 1 hour, or until
the
brûlée is just set when jiggled.
Let brûlée sit at room temperature for about 15 minutes, then chill in refrigerator for at least
a
couple of hours before serving.
To serve, sprinkle each with 1 tbsp. of sugar, and caramelize using a crème brûlée torch, or
under
a hot broiler (for 2-3 minutes).
Photo by
Jason
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