Creme Brulee

J. Alexander's Restaurant Recipe

4 cups heavy cream
1 vanilla bean, cut in half
1/2 cup sugar
8 egg yolks

Bring the heavy cream and vanilla bean to a rolling boil, reduce heat for 10 minutes. Strain through a chinoy, In a separate bowl add the sugar and egg yolks and whisk together. Ladle the cream mixture into the yolk bowl and use spatula to fold the mix together. Fill the dishes with mix and place into a water bath and bake at 350 degrees for 20 to 25 minutes. Take out and set at room temp for 1 hour. Sprinkle sugar over top and glaze it with a torch until crystallized and lightly browned. Serve.

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