← Back to Search Results French
creacuteme-brucircleacutee

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Serves 8

Ingredients

  • 1 quart (900 ml) heavy cream
  • 1 vanilla bean
  • 6 ounces (168 g) granulated sugar
  • 10 egg yolks
  • 6 tbsp (84 g) brown sugar

Equipment:

  • Large pot
  • Paring knife
  • Large mixing bowl
  • Whisk
  • 6 8-oz. ramekins
  • 9- by 13-inch (22.5-cm by 32.5-cm) baking pan
  • Propane torch

Directions

PREP

Put the heavy cream in the large pot. Split the vanilla bean lengthwise with the paring knife and scrape the insides into the cream. Put the empty pod in as well. Add half the granulated sugar to the cream, stir well, and bring the mixture to a boil.

Place the egg yolks in the large mixing bowl and whisk in the remaining granulated sugar, continuing to whisk until the mixture is pale yellow and slightly foamy. Remove the cream mixture from the heat and slowly, gradually whisk it into the yolk mixture. Make sure to whisk constantly to prevent the hot liquid from curdling the yolks. Remove the vanilla bean pod and discard.

BAKE

Preheat the oven to 300°F (150°C). Place the ramekins in the baking pan and fill the pan with water so that it comes halfway up the sides of the ramekins. Divide the custard evenly among the ramekins and cook them in the oven for about 45 minutes, or until the top is set but still jiggly. Remove the ramekins from the oven and let cool to room temperature. The custards can be held overnight, covered with plastic in the refrigerator.

SERVE

Sprinkle 1 tablespoon (14 g) brown sugar over the top of each custard. Carefully run the propane torch’s flame over each custard to caramelize the sugar. Wait a minute, then serve the custards with spoons.


© 2004 Anthony Bourdain
 

Nutritional Information

Nutrients per serving (% daily value)

600kcal (30%)
114mg (11%)
1mg (1%)
571mcg RAE (19%)
127mg
10mg
6g
31g
0g
35g
426mg (142%)
59mg (2%)
29g (147%)
50g (77%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
a-new-way-to-cook A New Way to Cook
by Sally Schneider
food-to-live-by Food to Live By
by Myra Goodman
mom-a-licious Mom-a-Licious
by Domenica Catelli
cooking-for-friends Cooking for Friends
by Gordon Ramsay
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
baked-explorations Baked Explorations
by Matt Lewis
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
lidias-italy Lidia's Italy
by Lidia Bastianich
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?