Creme Brulee Using Blowtorch
Creme brulee is a dessert with rich custard base flavored with fresh vanilla bean and topped with a layer of hard caramel.We had posted Creme Brulee without Torch (Broiler Method) earlier, this time we tried the real technique, using Blowtorch.In broiler method its bit hard to get a uniform layer of hard caramel. Usually its prepared in individual ramekins and served cold.
- 4 cups heavy cream
- 6 egg yolks
- 1 vanilla bean
- 1/2 cup sugar
- 2 tbs orange liqueur(optional)
- 1/3 cup light brown sugar or white sugar
Preheat oven to 300 degree F.Place six 1/2 cup ramekins in a
roasting pan and set aside.With small sharp
knife, split the vanilla bean lengthwise and scrape the black seeds into a medium sauce pan. Add the cream and bring just to boil over medium heat, stirring. Remove from the heat and cover. Set aside for 15- 20 minutes. In a bowl whisk the egg yolks, sugar and liqueur, until well blended Whisk in the hot cream and strain into a large pitcher. Divide the custard equally among the ramekins. Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for about 30 minutes,until the custards are just set. remove from the pan and let cool.return to the dry roasting pan and chill.
How to use Blowtorch
Remove the ramekins from the refrigerator and set aside for 20 minutes. Sprinkle sugar on top of the custard. Using a propane blowtorch melt the sugar until it bubbles and change color. Serve cold