- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/big-batch-recipe-creme-brull-e
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- 16 egg yolks
- 4 whole eggs
- 1 pound sugar
- 2 vanilla beans
- 1 quart milk
- 1 quart heavy cream
- fresh raspberries and mint leaves for garnish
- light brown sugar or granulated sugar for crust
- In a large mixing bowl, combine the eggs, egg yolks and sugar and mix well using a wire whisk.
- In a large saucepan combine the vanilla beans, cream and milk and bring them to a boil. Pour the boiling liquid over the egg/sugar batter and mix well. Strain the mixture through a sieve and fill 10 ramekins 3/4 full. Place the custard cup in a large oven proof baking dish(es) and fill the baking dish with hot water to 3/4 of the way up the sides of the ramekins (this helps the custard to cook more evenly). Bake for about 30 minutes or until a small sharp knife inserted into the custard come out clean.
- Remove custards from the oven, then refrigerate until completely chilled.
- There are two methods for making the burnt sugar crust. The first and easiest is to use a small blowtorch. The second uses no special equipment, just the broiler in your oven. In either case hold a wire sieve or Strainer over your custard cup and with your fingertips force a small thin layer of sugar (or light brown sugar) evenly over the surface of the custard. This layer should 1/8 - 1/4 inch thick and it should be even with no spots thicker or thinner than others. Use your fingers to smooth the layer of sugar.
- If using a blowtorch, simply use the flame to quickly caramelize the layer of sugar. If using the broiler, place the custard cups about 8 inches below the heat source. Leave the door open slightly so that you can watch the cups. Do not leave, for the sugar will caramelize very quickly (usually in about a minute or two). Broil until the sugar is completely melted.
- Cool to room temperature and chill until ready to serve. Garnish with fresh raspberries and fresh mint leaves.