| Classic Creme Brulee |
From "Ask DIY"
episode ADI-102 |
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Creme brulee is rich and luxurious, but it has a place in the most modest cook's repertoire, says Paul Sturkey, who is a chef and Ask DIY's Cooking Expert. He shares the step-by-step process for creating this classic dessert. Materials: Glass measuring cup
Measuring spoons
Pan of boiling water and stainless-steel bowl to fit on top.
Mixing bowls, preferably stainless steel
Ladle
Strainer, fine mesh
Strainer, standard kitchen variety
One large oven-safe custard dish or 6-8 individual ramekins
Large baking sheet, around 2" deep, with a lip
Self-igniting blowtorch (figure A)
Buyer's guide: Self-igniting blowtorches come in numerous brands and at varying costs. Shop for one at home stores, hardware stores a fine cookware stores. Ingredients: Note: Makes six to eight individual brulees or one large. One quart heavy cream -- 36 percent - 40 percent butterfat content
3/4 cup sugar
1/4 cup sugar
1 fresh vanilla bean, available at some grocery stores and most gourmet stores
9 large egg yolks
1/2 cup granulated sugar for glaze
Fresh-fruit topping such as raspberries, mangoes or assorted dried fruit and nuts
Optional: Chocolate, nuts, chopped candy bars or caramel
Q: Can you use half-and-half in place of the cream? What about vanilla extract instead of the vanilla bean?
A: You'd really be cheating yourself by not using the highest-quality ingredients. This is a real splurge. It just won't be as rich or luxurious without the cream or vanilla bean. I don't recommend the substitutions.
Preparation:
- In a double boiler over a pan of boiling water, stir together the cream, 3/4 cup of sugar, and the vanilla bean. Heat for about 20 minutes to bring up to about 120 degrees.
- While you wait, blend the egg yolks and 1/4 cup of granulated sugar in a bowl.
- Slowly add the hot mixture to the egg mixture.
Working smarter: So that the hot mixture won't cook the eggs, "temper" it. All you do is add a ladle of the hot mixture to the eggs, and stir it together. Then add all of the "tempered" egg mixture to the creme, slowly, and stir thoroughly. - Strain the mixture through a fine mesh strainer into a bowl (figure B).
- Salvage the vanilla bean, cut it down the middle and scrape out the innards. Add them back to the mixture.
- Put the bowl in the refrigerator to chill for 45 minutes to one hour.
Note: Preparations to this point may be completed up to two days in advance. - Place the individual ramekins or one large custard dish on a sturdy baking sheet that is a couple of inches deep and has a lip.
- If you like, customize your brulee by placing chunks of your favorite ingredient on the bottom of the ramekin. Consider caramel, white or dark chocolate, candy-bar pieces, fresh or dried fruit and/or nuts -- or even a fruit puree, such as apricots.
- Ladle custard into the ramekins, over the top of the extra ingredients if you've used them.
- Place the baking sheet in the oven, and then pour water into the pan so that it flows around the ramekins, about halfway up their sides.
Nobody's perfect: Make sure you put the pan in the oven before adding the water, or it will slosh all over the kitchen floor. A measuring cup with a spout is perfect for the task. - Bake the creme brulee at 300 degrees for one hour in the water bath -- or until the centers are firm and don't move when you gently shake the pan..
- Chill the brulees in the refrigerator for two to three hours (or up to two days).
- When you're ready to serve, pat the tops dry so that there is no moisture on top. Then sprinkle them with a thin layer of granulated sugar, and immediately brown it with a blowtorch (figure C). Gently waving the blowtorch flame over the sugar, glaze it until the sugar is crisp and nicely browned, which usually takes about a minute.
- Serve as is, in the ramekins, or top with fresh berries.
For more information on Paul Sturkey and his Cincinnati restaurant, click here. Web site resources for Creme Brulee: Dave Draper.com's Chef Vinny's recipe for Pumpkin Creme Brulee World African Network's various versions of Creme Brulee Global Gourmet.com's recipe for White Creme Brulee Bite of St. Louis Web site's recipe for Chocolate Chip Creme Brulee And English Country Garden Web site's recipe for Raspberry Creme Brulee Book: Elegant Easy Creme Brulee and Other Custard Desserts
By Debbie Puente
1998, Renaissance Books
Renaissance Media
5858 Wilshire Blvd., Suite 200
Los Angeles, CA 90036
Phone: 323-939-1840
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