Le Cirque's Creme Brulee

posted by lornamac_2000 05-09-101 5:47 AM

Le Cirque's Creme Brulee
from Molly O'Neill's New York Cookbook

4 cups heavy (whipping) cream
one vanilla bean, split lengthwise
pinch of salt
8 large egg yolks
1 cup plus 2 Tbsp. granulated sugar
8 Tbsp. packed light brown sugar

Preheat the oven to 300 degrees. Place eight 3/4 cup ramekins in a roasting pan.

In a saucepan over low heat, combine cream, vanilla bean and salt. Warm for 5 minutes.

In a large bowl, combine the egg yolks and the granulated sugar. Pour in the hot cream and stir gently to combine.

Strain the custard into a pitcher and skim off any bubbles. Pour the custard into the remekins, filling them up to the rim. Place the roasting pan in the oven, and carefully pour warm water into the pan until it reaches halfway up the sides of the remekins. Loosely cover the pan with aluminum foil and bake until set, 1 1/4 hours.

Remove the remekins from the water bath and allow to cool. Cover individually and refregerate for at least 3 hours, or up to 2 days.

When ready to serve, preheat the broiler. Uncover the ramekins and place them on a baking sheet. Top each with 1 Tbsp. of the brown sugar, using a knife or spatula to speread the sugar evenly over the custards. Broil the custards until the sugar caramelizes, 30 seconds to 2 minutes. Serve immediately, or refrigerate for up to 4 hours.

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