Ingredients Jump to Instructions ↓

  1. Creme Brulee

  2. 2 cups heavy cream

  3. 1 vanilla bean

  4. 4 egg yolks, lightly beaten and strained

  5. 1/2 cup sugar

  6. 1 1/2 Tbsp cold unsalted butter, cut into small pieces

  7. 12 (3 inch) Pate Brisee tartlets shells, prebaked and cooled

  8. Put the cream and the vanilla bean in a heavy saucepan and bring

  9. to a boil. Reduce the heat and simmer the mixture for 5 minutes,

  10. stirring occasionally. Set aside. Combine the egg yolks and 1/4

  11. cup of the sugar and whisk together in a bowl over simmering water

  12. until pale and fluffy.

  13. The mixture should become dense but it must not scramble; be sure

  14. that the heat is not too high. Whisking constantly, strain the

  15. cream into the egg sugar mixture. Continue cooking over simmering

  16. water for approximately 10 minutes, or until the mixture thickens

  17. and coats the back of the spoon.

  18. Take care not to over cook, or the mixture will separate. Remove

  19. from the heat and quickly whisk in the butter. Cover with plastic

  20. wrap placed directly on the custard and let cool to room temperature.

  21. Spoon the custard evenly into the baked tartlet shells and refrigerate

  22. for at least 4 hours, until the custard is set. Immediately before

  23. serving, sprinkle a small amount of sugar on top of each custard

  24. tartlet and caramelize.

  25. Slide tartlets under the broiler to caramelize the sugar. To avoid

  26. burning the crust, place thin strips of foil on the edges of the

  27. pastry. Remove the foil immediately after caramelizing


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