Desserts
Crème brûlée Recipe
Servings |
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Ingredients
- 16 duck yolks or 20 chicken yolks farm
- 8 ounces vanilla sugar mix 225 g
- 1 quart heavy cream 950 ml
- 1-1/2 cups Milk 350 ml
- 1 vanilla bean scraped
- 8 ounces vanilla sugar 225 g
- Zest from 3 lemons
- 6 cinnamon sticks broken
Ingredients
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Instructions
- Bring last 6 ingredients to a boil and temper yolk/sugar mixture and combine.
- DO NOT BOIL but cook a couple of minutes stirring constantly until mixture coats back of a spoon and keeps the track intact when a finger is dragged through it.
- Strain through chiniose and pour into oval brulee dishes (or ramekins).
- Place in water bath and cover.
- Bake 1 hour in 300'F (150'C) oven. T
- ake out and uncover and allow to cool on a bench for about 1 hour, then remove from bath and refrigerate.
- After cool, overfill with granulated sugar and dump out the excess.
- This will allow for the thinnest possible hard crust. Torch with fire, NOT touching sugar but almost. The nozzle should be about 6 inches away(15cm) (or broiler).
- Serve so brulee is ice cold and sugar crust is glass hard.