When the Cuisine at Home sample issue came in the mail I scanned through it to see what yummy things it had and I found this recipe. I've always liked the look (and name) of Crème Brûlée and I decided to give it a try.
Vanilla Crème Brûlée
Source: Cuisine at Home magazine, sample issue
makes six 4-oz. brûlées
For the crème brûlée:
2 tablespoons sugar
1 cup heavy cream
1 cup half-and-half
3 egg yolks
2 tablespoon vanilla extract
1/4 cup sugar
pinch of salt
For the topping:
1/2 cup packed brown sugar
1/4 granulated sugar
1. Preheat oven to 350.
2. Pulverize the 2 tablespoons sugar in a coffee grinder.
3. Warm cream, half-and-half, and sugar in a saucepan over medium heat just until steam rises.
4. Whisk egg yolks, egg, vanilla, 1/4 cup sugar, and salt together in a mixing bowl. Slowly whisk hot cream mixture into eggs to temper.
5. Laddle mixture evenly between the six ramekins. Arrange dishes in a baking pan. Add hot water to the pan. Carefully transfer pan to the oven. Bake 35-45 minutes or until set but still jiggly. Do not overcook.
6. While brûlées are in the oven, combine brown sugar and granulated sugar, then spread the mixture on a parchment-lined baking sheet.
7. Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely cold, preferably overnight. After the brûlées are out of the oven, turn the oven off and place the sugar pan inside the oven for an hour to dry out the sugars.
8. Transfer the sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.
9. After the brûlées are cool, blot tips of custards dry with a paper towel. Sprinkle sugar mixture over each custard. Using a kitchen torch, met the sugar by waving the flame 4-8 inches from the surface until caramelized.
Want a sample issue of Cuisine at Home? Click ~here~ to find out how to get your copy.
Now on to the link-up.
Last week's link-ups:
Maureen from Red Cottage Chronicles shared:
Mom (Cheryl), who blogs at Thinking About Home shared:
Link-up week 4: