This recipe has all the classic creme brulee ingredients vanilla bean,heavy cream, and egg yolk but with a pinch of cinnamon and bit of lemon rind. I feel the lemon brightens up the custard and cinnamon adds a little warmth.
Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Recipe courtesy Alton Brown,Directions
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks
until well blended and it just starts to lighten in color.
Add the cream
a little at a time, stirring continually. Pour the liquid into 6 (7 to
8-ounce) ramekins. Place the ramekins into a large cake pan or roasting
pan. Pour enough hot water into the pan to come halfway up the sides of
the ramekins. Bake just until the creme brulee is set, but still
trembling in the center, approximately 40 to 45 minutes. Remove the
ramekins from the roasting pan and refrigerate for at least 2 hours and
up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
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