Orange Cake
A beautiful balance of eggs, cream, pure vanilla and a burnt sugar topping. The dishes for creme brulee should be round or oval, about 1-inch high and 3 – 4-inches wide.
Crème Brulee
2015-04-06 23:03:29
Serves 6
A beautiful balance between eggs and cream and a burnt sugar topping.
Nutrition Facts
Serving Size
92g
Servings
6
Amount Per Serving
Calories 261
Calories from Fat 188
% Daily Value *
Total Fat 21g
33%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 162mg
54%
Sodium 32mg
1%
Total Carbohydrates 15g
5%
Dietary Fiber 0g
0%
Sugars 13g
Protein 3g
Vitamin A
18%
Vitamin C
0%
Calcium
7%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 1/4 cups heavy cream
- 1/2 cup whole milk
- 3 large egg yolks
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- Dark brown sugar, for topping
Instructions
- Preheat oven to 200 degrees. Center rack in oven. Line a baking sheet with parchment paper, and place 6 ramekins on it.
- Mix the cream and milk together and bring just to a boil.
- Put a 2-quart measuring cup with spout on a folded kitchen towel, to keep it from sliding around, add the yolks and sugar, and whisk well to blend. Whisking constantly, add about 1/4 of the hot milk mixture little by little; it's important to add the hot liquid gradually so you don't cook the eggs. Once yolks are tempered, you can whisk in the remainder of the liquid in a slow but steadier stream. Whisk in vanilla.
- Rap the measuring cup against the counter to de-bubble the mixture. If there is a significant amount of foam on top, you might want to skim off foam. Strain the custard into the baking dishes and carefully slide baking sheet into the oven.
- Bake the crèmes for 50 to 60 minutes, or until the centers are just set, the custards should hold firm or jiggle a little bit. Place custards onto a cooling rack and allow them to cool to room temperature.
- When the crèmes are cool, cover with plastic wrap and chill them until them until thoroughly cold - at least 3 hours, preferably longer.
- Preheat the broiler and fill a shallow broiler pan with ice cubes. Sprinkle each custard evenly with about 1 tablespoon brown sugar, put the baking dishes on the bed of ice, and run them under the broiler. Keep watch so custards do not overcook. It can take seconds or minutes to caramelize the sugar, depending on your oven. When the sugar bubbles and browns, pull out the pan, transfer the crèmes to a kitchen towel to dry the bottoms, and let them settle down before serving.
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