Thursday, December 29, 2011

Three Brother's Farm Creme Brulee

This is a tried and true winning recipe. Be sure to purchase your eggs from a local farmer's market, you can find Redlands Three Brother's Eggs at either Saturday morning farmer's market.

Three Brother's Farm Creme Brulee

2 cups heavy cream
½ tsp vanilla extract
8 large eggs
½ cup sugar
extra sugar for caramelized topping

Preheat oven to 275F.
Begin by heating heavy cream on stovetop until simmering, hot but not boiling. Watch cream closely to avoid scorching the milk. Separate the eggs from yolks in two separate bowls. Add the sugar to egg yolks and whisk until smooth. The kitchen-aid stand up mixture, with a whisk attachment, works well for this step.

Pour about 1/3 of hot cream into bowl with yolks, whisk very gently. Be sure to add hot cream slowly to yolks, this is temper the yolks so they don’t over cook. Slowly pour the remaining cream and whisk the mixture gently again while being careful not to create many air bubbles. Strain the mixture. Add vanilla extract. Pour into individual ramekins, place ramekins in water bath. Use a casserole dish or roasting pan to create water bath. Pour boiling water in roasting pan to reach about halfway on the sides of each ramekin.

Place ramekins in water bath in preheated oven, bake for approximately ½ hour. When crème brulee is done, each should jiggle a bit like jello. Allow to cool for several hours, store uncovered in refrigerator after cooled.

As the final step, just before serving, spread an even layer of sugar over the top of each crème brulee. Use torch to brown sugar.

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