Vanilla Bean Creme Brûleé
Crème Brûlée, also known as Cambridge Burnt Cream or trinity cream, was first known to be published in 1691 and appeared in French cookbooks in the 1980's. Cajun restaurants is where I see this on the menu the most, as it's sensational after a spicy seafood meal.
Made from egg yolks, heavy cream, sugar and flavorings, I adore breaking the crust with a spoon!
Elements
10 Extra-Large Egg Yolks
1 C Organic Cane Sugar
4 C Heavy Cream
1 T Madagascar Bourbon or Mexican Vanilla
1 T Grand Marnier
1 T Vanilla Bean Paste
8 T Superfine Baker's Sugar
Directions
Preheat oven to 325° Fahrenheit.
In the bowl of a stand mixer fitted with a whisk attachment, add egg yolks and 1/2 cup of sugar; whisk on low speed to combine.
In a small saucepan, add heavy cream and scald on high heat, just short of boiling; DO NOT allow cream to boil.
Add vanilla, orange liqueur and vanilla bean paste to scalded cream; stir well.
Keep mixer on low speed and slowly add hot cream to the eggs.
Pour into (8) 8-ounce ramekins and fill nearly to the top.
In a small saucepan, bring water to a boil.
Place a glass baking dish on the center rack in the oven and add ramekins to the baking dish; add water to the baking dish until it comes about halfway up the sides of the ramekins.
Bake for 30 minutes - until the custards are set when gently shaken.
Remove custards from water bath and place on a cooling rack; cool to room temperature and then refrigerate for 2 hours.
When serving, sprinkle one tablespoon of sugar evenly over the top of each ramekin and caramelize sugar with a kitchen torn; allow caramelized sugar to sit for about a minute before serving.
Garnish with fresh fruit, shards of chocolate and/or your favorite cream.