Angela Marie’s Creme Brûlée

Recipes | July 8, 2018 | By

Angela Marie’s Creme Brûlée
Serves 8

1 3/4 cup heavy cream
1 3/4 cup milk
1/2 Madagascar vanilla Bean, split (I used Bourbon Vanilla Bean)
7 egg yolks (large)
2 whole Organic eggs (I used regular eggs, large)
1/2 cup turbinado sugar
Granulated sugar (for Brûlée)

Preheat oven to 325 degrees.

Combine the cream, milk and vanilla bean in a saucepan and bring to a boil. Remove from heat and allow vanilla bean to steep for least 10 minutes.

After steeping, remove the bean and scrape the beans seeds into the milk mixture. Set aside.

Combine the eggs and sugar with a mixer or in a stand mixer. Add the milk, in fine stream (as to temper), because the milk mixture will still be warm and you don’t want the egg/sugar mixture to scramble.

Place ramekins into a baking dish (I used a roasting pan), then divide the mixture into ramekins. Finally, add hot water to the baking dish, or roasting pan, half way up sides of the ramekins.

Gently slide the rack into the back of the oven.

Bake for 25-30 minutes. Cook until they “tremble.” This is when the contents slightly jiggles when jarred. That’s when you know they’re done.

Chill several hours, or overnight, Brûlée and serve.

Recipe by Angela Marie

A very special thanks to my friend Angela for sharing this recipe with me. Being a self-taught, home cook, I’ve always been intimidated by Creme Brûlée, my favorite dessert! But, when I told her this, she quickly offered up her recipe. Of course, I was eager to get a blow torch and try this.

The hardest part about this recipe was fueling up the blow torch! If you’ve never made a Creme Brûlée, this is the one you want to start with! It’s a sure winner!

Comments

Designed and hosted at tchendrix.com