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Preheat the oven to 300F. Adjust the rack to the center of the oven. Place six 6-ounce ramekins in a larger baking pan, making sure the larger pan is at least 1/2" deeper than the ramekins. Bring the cream, 1/2 cup of the sugar, and the vanilla bean and scraped seeds to a simmer in a large nonreactive saucepan over medium heat. Remove from the heat, cover the pan with plastic film, and let steep for 15 minutes. Meanwhile, gently whisk the egg yolks in a large bowl. After steeping, the cream mixture should be at 165F. Gently whisk it into the egg yolks. When the cream is incorporated into the egg yolkd, strain the mixture through a fine-mesh strainer into a medium bowl or large heatproof glass measuring cup. This is the custard base. Fill each ramekin to the rim with custard. Fill the larger baking pan with hot water until the water rises two thirds ofthe way up the ramekins. Cover the baking dish loosely with aluminum foil and bake for 40-45 minutes. The custards are done when they are set but have a uniform jiggle. Chill the custards for at least 2 hours before carmelizing and serving. Creme brulee will keep, tightly covered in the refrigerator, for up to 2 days. To serve, you will be coating the top in 2 thin layers of carmelized sugar. Coat the top of the custards with some of the remaining 1/2 cup sugar in a thin, even layer. Wipe off any sugar that sticks to the rim of the ramekin. Melt the sugar by moving the flame from a propane or butane torch back and forth across the top of the custard froma height of not less than 8 inches. as soon as it melts and starts to color, dust lightly with a second coating of sugar and continue to melt and carmelize sugar. Circulate the torch for even coloring. Within 1 minute, the sugar will begin to melt, bubble, and then turn into golden carmel. Remove the torch when the sugar is a dark golden color. Allow the carmel to cool and harden for 2 minutes before serving.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1533 | ||
Calories from Fat: 1194 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 132.7g | 177 % | |
Saturated Fat 53.4g | 267 % | |
Monounsaturated Fat 55.2g | ||
Polyunsanturated Fat 18.3g | ||
Cholesterol 5217.8mg | 1605 % | |
Sodium 252.1mg | 9 % | |
Potassium 521.5mg | 14 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 16.5g | ||
Protein 68.9g | 98 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1533
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