Creme Brulee - Part I

Creme Brulee

A long time ago when I was away on a business trip, we had to do some late night work.  For dinner I suggested going to the nearest restaurant to the office building.  This was a place called Boulevard.  Unbeknownst to me, this was one of the hottest and hippest restaurants in San Francisco (for those looking it up, yes, it was a long time ago).

We were dressed in jeans and t-shirts while everyone else was dressed in suits.  The hostess indicated that they were fully booked however, we could have a seat at the bar.  Specifically, they placed us in front of the pasty chef station.  I really have no recollection what I had, but was just fascinated watching all the desserts being made in front of me.  One thing that stuck in my mind was the industrial blow torch the chef wielded when making his Creme Brulee.  I needed to do that.  Wielding open flame while cooking?  How awesome is that.  I ended up buying a small torch along with ramekins.

Software:

• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1 cup sugar
• 6 egg yolks

 

Heat the heavy cream in a sauce pan and add the vanilla bean.   Don't let it over boil.  While this is heating up, whisk together the egg yolks and sugar in a medium bowl.  Hopefully by this time, the bean has been incorporated into the cream.  Remove from heat and discard the bean.  Let it cool for about 15 minutes,

then slowly pour a little bit at a time into the bowl with the egg yolks and sugar.  Continue stirring wihle pouring the cream into the egg mixture.

(funny, have no clue why this picture keeps uploading sideways)

 
 Prepare the bath of water with the ramekins by placing the ramekins in a baking dish and filling it up with hotwater.  The idea is to have the mixture cook evenly by having the water heat up the sides. 

 

Once that's complete, place it into the overn at 325 degrees for about 40 minutes or until the custard is set. 

 

 Remove from the oven and chill in refridgerator.  Next up, the fun part!