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classic-cregraveme-brucircleacutee

Photo by: Shutterstock, stock photo of a similar dish.
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Recipe

A classic dessert; its name is French for "burnt cream."

Yield : Makes 6 servings
Prep Time : 20 mins, plus standing
Cooking Time : 40 mins

Ingredients

  • 2 cups heavy cream
  • 1 vanilla pod, split in half lengthwise
  • 5 large egg yolks
  • ¼ cup granulated sugar
  • ¼ cup demerara sugar, or use more granulated sugar

Special Equipment:

  • Six 6 oz (175g) ramekins

Directions

1. Preheat the oven to 275°F (140°C). Heat the cream and vanilla bean in a saucepan over low heat until simmering. Remove from the heat and let stand for 1 hour.

2. Using the tip of a knife, scrape the seeds from the vanilla bean into the cream. Discard the bean or save for another use. Whisk the egg yolks and granulated sugar together in a bowl. Whisk in the cream mixture. Strain through a wire sieve into a glass measuring cup. Pour equal amounts into six 6 oz (175ml) ramekins. Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.

3. Bake until the custards are barely set, about 40 minutes. Remove the ramekins from the pan and cool. Cover with plastic wrap and chill in the refrigerator at least 2 hours.

4. To serve, position a broiler rack 6 in (15cm) from the source of heat and preheat the broiler. Sprinkle 2 tsp demerara sugar evenly over the top of each custard. Broil until the sugar caramelizes. Serve immediately.

Variations:

Fruit Brûlée:

Put a spoonful of soft berries or cooked fruit (apricots, rhubarb) in the bottom of each ramekin before adding the custard.

Ginger Brûlée:

Replace the vanilla pod with 3 tbsp minced stem ginger in syrup.

Chcocolate Brûlée

Omit the vanilla. Add 3½ oz (100g) grated white or dark chocolate to the hot milk and stir until melted.

Notes

Prepare ahead:

The custards, without the topping, can be covered and refrigerated for up to 2 days.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

383kcal (19%)
37mg (2%)
19g
0g
33g (51%)
0g
20g (98%)
10g
2g
284mg (95%)
17g
4g
6mg
75mg
380mcg RAE (13%)
0mg (1%)
70mg (7%)
0mg (2%)
 

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