Chef Don's Kitchen Recipe File

 

RECIPE NAME: Creme Brule Base - Vanilla Original Date:
DIRECTORY: Desserts 3/9/96
    Revision Date:
    4/15/96
Sensitivity: Special Equipment: 6 oz Custard Cups 

Ingredients

10 - 6 oz cups

20 ea 6 oz wt

Specs

egg yolks 13 each 26 each  
sugar, granulated 1 cup 2 cups  
heavy whipping cream 6 cups 12 cups  
vanilla bean (cut and scraped into cream) 1 each 2 each  
       

In a large mixing bowl, combine egg yolks and sugar.

Whip until light and creamy (about 3 minutes).

In a medium saucepan scald cream/vanilla mixture.

Slowly pour creme/vanilla mixture over egg/sugar mixture, stirring constantly.

Strain into a pitcher and pour into the 6oz. custard cups.

Put in hotel pan and prepare a water bath about way up the sides of the cups.

Cook at 300 covered loosely with parchment until set, about 1 hour, 20 minutes.

Cool, wrap in cellophane and label, date, initial and refrigerate.