CREME BRULEE RECIPE
Ingredients (8 Portions)
Split the vanilla bean lengthwise and scrape out the seeds. Place the cream, sugar, vanilla bean seeds and the scraped bean pod in a Paderno Pot and bring to a simmer. Let stand for 15 minutes and then remove the pod. Whisk the egg yolks in a Paderno mixing bowl for 7-8 minutes. Slowly add the cream mixture to the egg yolks while whisking constantly. Place eight ramekins in an oven proof tray that is minimum 2 inches deep. Fill each (3 oz ramekin) three quarters full with the mixture. Place the tray in pre heated oven at 325 degrees Fahrenheit. Carefully add hot tap water to the pan bringing the water level three quarters of the way up the outside of the ramekin. Cook for twenty minutes at 325 and the lower the heat to 300 for an additional 10 to 15 minutes. Do not overcook. Remove from the oven and let cool and refrigerate. One at a time, place each ramekin in a bowl of ice water and sprinkle 2 tsp of sugar evenly on top of each custard. Using a propane torch slowly caramelize the sugar. Garnish with fresh fruit and serve immediately. Enjoy!
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