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Creme Brûlée Emeril
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2 cups | heavy cream |
1 cup | milk |
1/2 | vanilla bean, split and scraped |
6 large | egg yolks |
1/2 cup | granulated sugar plus 6 tablespoons |
Directions
Heat the heavy cream, milk, and
vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a
heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2
a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of
the cream mixture to the bowl and whisk vigorously to incorporate. Strain the brulee base through a fine mesh
sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin
dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up
half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes,
turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan
slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before
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Vanilla Bean Creme Brulee
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