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Wednesday, September 7, 2016

Cream Brûlée

20 eggs
20 eggs yolks
1.5 quart heavy cream
.5 quart half and half
2 cups sugar
1 oz Grang Marnier

Add eggs, yolks and 1 cup of sugar to a large bowl, mix well. Bring cream and half and half to a boil, add the rest of the sugar and mix. Remove cream mixture from the stove.
Temper cream mixture into eggs one ladle at the time, constantly stirring (secret is to bring the temperature of eggs up slowly without cooking the eggs). Continue to do this until ¾ of the cream mixture is in the eggs mixture. 
Add Grand Marnier.
Pour rest of the cream mixture and stir well.
Pour mixture through a fine strainer to remove cooked eggs pieces and possible shells. 
Let mixture sit and cool.
Using the bottom of a ladle, remove film that forms on top of mixture.
Pour mixture into 1-2 ramekins and bake, covered, in a water bath for 30-35 minutes. 
Remove from oven, cool, and place in the refrigerator.
After chilled, place a small layer of sugar on top and caramelize with a blow torch.

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