Crème Brûlée

INGREDIENTS

  • 30 oz heavy cream

  • 1 each vanilla bean

  • 7.5 oz granulated sugar

  • 9 each yolks

Directions

  1. Bring the cream and 1/2 the sugar to a boil. Set aside

  2. Whisk the yolks with the remaining sugar

  3. Temper the hot milk into the yolks. Do Not Aerate

  4. Strain the mixture through a Chinois

  5. Place the oval ramekins (12) on a flat sheet pan

  6. Near the oven, deposit custard into ramekins with fondant funnel

  7. Remove large bubbles with a blow torch, use a spoon for foam.

  8. Carefully place the custards into the convection oven.

BAKING: 220'F Convection oven, fans on 2. approx 12-15 minutes. Check for doneness: quarter size area in center is not stable.

Variations: Cream may be infused with flavor

A favorite of

Jessica Sigmundsson