Vanilla Creme Brulee - Recipelink.com

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Vanilla Creme Brulee

Book Description

What happens when a world-class chef--Jean Georges Vongerichten, to be exact--writes a cookbook with a culinary minimalist, the New York Times food columnist Mark Bittman? The answer is Simple to Spectacular, a book that presents more than 250 recipes in a unique way. Here's the drill: a few-ingredient "core" recipe is offered

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Simple to Spectacular : How to Take One Basic Recipe to Four Levels of Sophistication

Authors: JEAN GEORGES VONGERICHTEN,MARK BITTMAN

Date: October 2000

ISBN: 0767903609

Publisher: Broadway

Hardcover

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Vanilla Creme Brulee
Recipe from: Simple to Spectacular
by JEAN GEORGES VONGERICHTEN,MARK BITTMAN
Cookbook Heaven at Recipelink.com

The basic, classic creme brulee, and hard to beat. Make the custard a day in advance if you like.

Servings: 4 to 6
Time: about 1 hour plus time to chill

2 cups cream
2 vanilla beans, split the long way
5 egg yolks
1/2 cup sugar, plus more for topping

Preheat the oven to 325 degrees F. Combine the cream and vanilla in a saucepan and cook over medium-high heat until a few bubbles rise to the surface. Cool for about 5 minutes.
Meanwhile, beat the egg yolks and sugar together until light yellow. Pour about a quarter of the cream into this mixture, then pour the sugar-egg mixture back into the cream and stir. Pour into four 6-ounce ramekins, or six 4-ounce ramekins, and place the ramekins in a baking dish; fill the dish with water to come halfway up the sides of the dishes and cover with foil.
Bake for 30 to 45 minutes, or until the center is barely set. Cool or chill.
When you're ready to serve, cover the top of each custard with a thin layer of sugar and heat it with the flame of a propane torch, until the sugar bubbles, browns, and begins to burn (or run it under a broiler).

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