Classic Creme Brulee



Classic Creme Brulee
Classic Creme Brulee
For 32 4oz portions
12 egg yolks
2 quarts (1/2 gallon) of heavy whipping cream
2 cups sugar
1 pinch salt
2 vanilla beans, 1 tbs vanilla paste
Bring cream to a boil with 1 cup sugar. Let cool for 15 min. Whisk egg yolks,
remaining sugar, salt, and vanilla together. Tempter warm cream into egg
yolk mix then cool the rest of the way in an ice bath. Do not cook warm
mixture, cooling helps not scramble the eggs. Cook for 40 min covered in a
water bath. Check every 20 min for even cooking and consistency. Sprinkle a
fine layer of sugar on top. Shake back and forth to achieve even consistency.
Place on top rack and broil for 5-10mins or until golden brown. Chill before
serving. Bon Appetit!
210 Franklin st, niwot co 303.652.0777