Saturday, March 25, 2017

Creme Brûlée

2 1/2 c heavy cream
6 large egg yolks
2 tsp tapioca flour
2 Tbsp sugar
1 tsp vanilla
6 Tbsp raw sugar

*You must start this recipe at least one day ahead so the custards have time to chill.

1. First make the custard by placing the cream in a pan over low heat and bring to just below simmering, stirring occasionally with a wooden spoon.
2. While the cream is heating, use a balloon whisk to whisk the egg yolks, sugar, vanilla, and tapioca starch.
3. While whisking the egg mixture the whole time, gradually pour the hot cream into the bowl with the other hand.
4. Once its all in, immediately return to the saucepan using a rubber spatula.  Return to the low gentle heat as you continue whisking until the custard is thick and smooth. This will happen as soon as it reaches simmer icing. Do not overheat, or it will look grainy. If this occurs, remove from heat and whisk until smooth again.
5. Divide the custard into the ramekins and leave to cool. Cover each dish with saran wrap and refrigerate overnight.
6. To caramelize the tops, preheat the broiler. Uncover the ramekins and sprinkle tops evenly with one Tbsp of sugar. Place all on a baking tray under the broiler for about 4-5 minutes until the sugar has melted and starts to go very dark brown in some places. Leave the caramel to harden before serving.

There is another, more common, method of preparing the custard in a steam bath in the oven.

No comments:

Post a Comment