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Ingredientes
- 2 c. heavy cream
- 1/2 x vanilla bean
- 1 sm egg
- 3 lrg egg yolks
- 7 Tbsp. grade B maple syrup
- 4 Tbsp. demarara sugar for topping
- 6 x four-oz brulee molds
Direcciones
- Preheat the oven to 325 degrees.
- Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it till bubbles start to create around the edge of the pan. Remove from the heat.
- In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup till well blended. Continue to whisk while slowly pouring the warm cream into the egg mix and whisk till the mix is smooth and homogenous in color. Pour the mix through a fine-mesh sieve to remove the vanilla bean pcs and overcooked Large eggs. Your next step will be made easier if you strain the mix into a large measuring c. with a spout.
- Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it's much easier to transfer the sheet with the molds only half-full). Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes.
- Traditionally, creme brulee is baked in a warm water bath to insulate the custard from the direct heat of the oven and to keep the Large eggs from cooking too fast, that would cause them to separate. Using warm water from the tap, pour sufficient water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
- In either case, baking time is approximately the same, about 40 min. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 min or possibly so till they are ready.
- Remove the molds from the water bath and place on a cooling rack for 30 min. Then chill for 2 hrs (or possibly for up to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cold before removing it from the oven.
- Preheat the broiler.
- If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 tsp. of the sugar over the top of the custards. It is important to spread the sugar proportionately; if it is too thick or possibly too thin in places, the caramelization won't be even across the top.
- When the broiler is warm, place the sheet about 4 inches under the broiler and broil till the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 6 servings | |
| Calories 173 | |
| Calories from Fat 155 | 90% |
| Total Fat 17.61g | 22% |
| Saturated Fat 10.2g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 27mg | 1% |
| Potassium 47mg | 1% |
| Total Carbs 1.46g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.13g | 0% |
| Protein 2.87g | 5% |
