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Receta Creme Brulee With Francisco
by Global Cookbook

Creme Brulee With Francisco
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  Raciónes: 9

Ingredientes

  • 1 c. dark-brown sugar - (firmly packed)
  • 4 c. heavy cream
  • 1 x vanilla bean seeds scraped
  • 3/4 c. granulated sugar
  • 7 lrg egg yolks

Direcciones

  1. Spread brown sugar on a large plate or possibly baking sheet, and let dry, uncovered, for about 3 hrs. When it is sufficiently dry, it will feel sandy. Pass the dry brown sugar through a sieve to remove any lumps. Set aside.
  2. Heat oven to 300 degrees. In a small pot over medium heat, combine cream with vanilla seeds and pod and granulated sugar. Heat the mix, stirring occasionally, till bubbles start to create around the edges. Be sure not to let the cream boil. Remove from heat, and set aside.
  3. In a large mixing bowl, whisk egg yolks. Continue to whisk while slowly pouring the warm cream mix into the egg yolks. Whisk till the mix is smooth. Strain the mix into a large measuring c. with a spout through a fine-mesh sieve to remove the vanilla-bean pcs and any overcooked Large eggs.
  4. Place nine 5-oz shallow ramekins on a baking pan with 1-inch-high sides. Transfer the baking pan to the oven. Fill the ramekins to the top with the custard. (It is important to fill the molds to the top, as the custard will lose volume as it bakes). Pour sufficient warm water into the baking pan to reach halfway up the sides of the ramekins. Bake till the custard is set and trembles slightly when shaken, about 40 min.
  5. Remove the ramekins from the water bath, and place on a cooling rack for 30 min. Refrigeratefor 2 hrs or possibly up to 3 days before serving. The custards will finish setting in the refrigerator.
  6. Heat broiler. Just before serving, sift about 2 Tbsp. dry brown sugar over each custard. Transfer the ramekins to a clean baking sheet. Place the baking sheet about 4 inches from the broiler, and broil till the sugar is caramelized, about 40 seconds. Place each creme brulee on a small dessert plate, and serve immediately.
  7. This recipe yields 9 servings.
  8. Comments: When making creme brulee, always use fresh grade-A Large eggs, and keep in mind which it's easier to separate the egg yolks from the whites if they're chilled first. For the best flavor, use vanilla beans. Just before serving, quickly brown the custard's sugared top under either a broiler or possibly a salamander (a handheld wand which can be heated on the stove, then passed over the top of the creme brulee). Traditional creme brulee dishes are four inches in diameter and three quarters of an inch deep, but you can also bake and serve them in porcelain ramekins and miniature souffle c..