Brown Butter Cream
Nb persons: 0
Yield: approximately 3-4 cups
Preparation time:
Total time:
Source:
| Skill Level: Intermediate Special Equipment Needed: Cheesecloth | |
| 500g (2 cups) | heavy cream |
| 200g (3⁄4 cup) | heavy cream |
| 180g (1 cup) | granulated sugar |
| 1⁄2 vanilla bean, split and scraped | |
| 100g (5 large) | egg yolks, slightly beaten |
| Reserved Browned Milk Solids | |
| 480g (2 cups) | heavy cream, whipped |
1. In a small heavy saucepan, slowly reduce the first measurement of cream of low heat. Stir occasionally.
As the solids begin to brown and separate from the fat, stir continuously. Remove from heat and strain the
solids through cheesecloth. This process will yield about 75g of solids; the clarified fat can be used in other
applications.
2. In a saucepan, combine the second measurement of cream, sugar, vanilla, and milk solids. Bring to a boil
over medium heat.
3. Remove from heat and very carefully whisk in egg yolks.
4. Strain through a chinois or fine mesh sieve and chill.
5. To assemble, combine base with whipped cream.
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