Dan and I have been watching Gordon Ramsay’s Hell’s Kitchen, and in each episode someone has invariably screwed up something. So I thought I would try creme brule. How complicated can it be? Well, not much but more than I thought based on the recipe.
A modified recipe, next time I would use a fresh orchid vanilla bean pod, temper my eggs and find a larger pan for my bain-marie. I used a cast iron skillet as it fit all six ramkins.
6 organic free-run egg yolks
4 tbsp organic cane sugar
1 tbsp vanilla extract
2 1/2 c. Organic Meadow heavy cream (I used whipping cream)
organic cane sugar for the top
Wisk together egg yolks and cane sugar. In a pan bring cream and vanilla to a boil. Add to yolk mixture.
Over a double boiler heat yolk mixture until it sticks to spoon. Pour into ramkins and cook at 300F for 30 minutes.
Cool for 4 hours to let custard set.
Now the fun part! Get a blow torch, sprinkle sugar on top of ramkins, and caramalize. Do this twice allowing time to cool between caramalizing.
Alright, now the next challenge is to make creme brule whilst camping. Hmm … little more thought needs to go into this.