CARAMEL CREME BRULEE:
INGREDIENTS: ( serves 8 )
6 egg yolks
1 tsp salt
Sugar, for topping
1-1/2 cups half- and -half, 1-1/2 cups
whipping cream
Vanilla extract, a few drops
Caramelised sugar, as required
How to caramelised sugar:
In a medium heavy- bottom pan, combine 1 cup plus
2 tbsp sugar and 1 tsp corn syrup with just enough
boiled water to give the sugar a "wet sand" consistency.
Place over medium heat and cook, stirring occasionally,
until the sugar comes to a boil, then reduce heat. Continue
to cook until the sugar caramelises, turning a reddish amber
colour.
METHOD:
INGREDIENTS: ( serves 8 )
6 egg yolks
1 tsp salt
Sugar, for topping
1-1/2 cups half- and -half, 1-1/2 cups
whipping cream
Vanilla extract, a few drops
Caramelised sugar, as required
How to caramelised sugar:
In a medium heavy- bottom pan, combine 1 cup plus
2 tbsp sugar and 1 tsp corn syrup with just enough
boiled water to give the sugar a "wet sand" consistency.
Place over medium heat and cook, stirring occasionally,
until the sugar comes to a boil, then reduce heat. Continue
to cook until the sugar caramelises, turning a reddish amber
colour.
METHOD:
- In a heavy-bottom pan, add half-and half, whipping cream and vanilla extract and bring to a simmer. Reduce heat to keep the cream warm.
- Add caramelised sugar. Transfer to an ice bath, stirring until it cools. Set aside. In another bowl, whisk together egg yolks, the remaining 2 tsp sugar and salt.
- Whisk yolks into cream mixture and strain mixture through a fine mesh. Divide mixture among 8 ramekins and place in a baking dish.
- Fill the dish with boiling water to come halfway up the sides. Bake in a preheated oven at 162.7c, covering the top loosely with foil for about 30 minutes.
- Let the custards cool, then refrigerate to chill. Sprinkle sugar on top, then use a small torch to caramelise the tops of each of the custards. Cool for 5 minutes before serving.
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