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11
Crème Brûlée
This decadent dessert is much easier to bake than it looks. Plus, the caramel
shell hides any imperfections and it balances perfectly with the creamy custard.
Makes 8 servings
4 cups heavy cream
1 vanilla bean, split and seeds scraped
¼ teaspoon kosher salt
¾ cup granulated sugar, divided, plus more for finishing
8 large egg yolks
Whipped cream for serving
1. Place a baking pan on the middle rack in the oven. Use a measuring cup to
carefully fill with water. Preheat oven to 325°F.
2. In a medium saucepan, bring the cream, vanilla bean (seeds and pod), salt
and half of the sugar to just a boil.
3. While the cream mixture is heating, place the yolks in a mixing bowl. Using
a Cuisinart
®
Hand Mixer or a Cuisinart
®
Stand Mixer fitted with the chef’s
whisk, turn the mixer on medium low and gradually add the remaining
sugar. Continue mixing on medium low until the mixture is pale and thick.
Once the cream mixture has just come to a boil, gradually add to the
sugar/egg mixture with the mixer running on low. Whisk until just
combined. Pour through a fine mesh strainer; divide evenly among eight,
5-ounce ramekins.
4. Place the ramekins on the baking pan filled with water. Bake until the
custards are just set, about 30 minutes.
5. Cool custards to room temperature; place in refrigerator to chill for
2 hours, or overnight.
6. Once the custards have fully chilled, generously sprinkle the tops of the
custards with granulated sugar. Using the Cuisinart
®
Cooking Torch, brown
the tops of the custards in quick and short, back and forth motions until
the sugar has melted and a shiny crust has formed.
7. Top with a dollop of whipped cream. Serve immediately.
Nutritional Information per sering:
Calories 527 (82% from fat) • carb. 19g • pro. 3g • fat 45g • sat. fat 30g
chol. 344mg • sod. 230mg • calc. 22mg • fiber 0g
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