Esta es una exhibición prevé de cómo se va ver la receta de 'Creme Brulee' imprimido.

Receta Creme Brulee
by Mark Tabak

Creme Brulee

My claim to fame. Not quite so traditional, I use whole eggs and milk to lighten it up a little bit.

Calificación: 4.7/5
Avg. 4.7/5 3 votos
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 12 ramekins

Va Bien Con: anything

Wine and Drink Pairings: Port, Sauternes, Cognac, Brandy, Scotch

Ingredientes

  • 2 cups Heavy Cream
  • 1 cup whole milk
  • 5 whole eggs
  • 5 egg yolks
  • 1 cup sugar
  • 1 tbl. vanilla extract
  • 1 vanilla bean, split lenghtwise

Direcciones

  1. Combine liquids, extract, and bean in heavy bottomed pan;scald
  2. Combine eggs, yolks, and sugar in a bowl; whip till sugar is no longer grainy
  3. Slowly add hot liquid to egg mixture, stirring constantly. Let sit for 15 minutes, remove foam from top.
  4. Place in ramekins, bake in a 350degree oven for appx. 45 minutes, until just set.
  5. Chill completely, sprinkle with brown, or white sugar burn sugar before serving with torch.