- 1 quart Heavy Cream
- 1 Vanilla Bean
- 1 ¼ cups Granulated Sugar
- 15 Egg Yolks
- ½ cup Milk
ingredients
directions
1. Split the vanilla bean lengthwise. |
2. In a thick bottom sauce pan, combine heavy cream, vanilla bean, and the sugar and scald the mixture. Remove from the heat. |
3. In a separate moon bowl, combine the yolks and milk. Whisk until smooth. |
4. Temper some of the hot cream mixture into the yolk mixture. Add this tempered mixture back to the hot cream, whisk as you add. |
5. Remove any foam from surface of creme and reserve. |
6. Gently scape out the vanilla bean. |
7. Place mixture in appropriate cooking vessels (oval ramikens) and place in a shallow water bath with 3 cups of hot water. Place them in an oven and cover with aluminum foil. Bake at 350 F on harth rack for approximately 30-35 minutes until set. |
8. Remove from oven carefully and remove from water bath. Cool in refrigeration. |
9. After cooled, evenly sprinkle with granular sugar over top and spray with Grand Marnae. Using a blow torch, heat sugar until medium brown in color. |
10. Garnish with fresh fruit. Present brulee on a larger plate with a doilie. |
Keywords
pastries1, gnvdc
