Creme Brulee - Part 2

Take the ramekin out of the refridgerator and dump the rest of the sugar in each of them.  You want to have a layer of sugar completely covering the custard.  It's good to use a spoon and add a little bit of sugar in each, swirl the sugar around, then add more as needed.

Now, the boring way to caremlize the sugar on top is to throw it in the oven underneath a broiler for 30 seconds, but what fun is that? 

It's definitely a lot more fun to use your mini-blowtorch designed for this purpose.  While at Boulevard, the chef actually used a plumbing torch (you know, the kind for sodering pipes together).  Considering I watched him make over 40 of them while sitting there, I guess that makes sense.

Ideally when torching the sugar, you should leave the flame a bit in one spot until the sugar begins to carmelize, then move the flame.   Slowly move the flame around until the whole thing has a nice brown crust.  While this is also happening, the heat from the torch warms up the custard as well.

Repeat with the remaining ones.  If hosting a party, it's neat to bring out the custards and let the guests carmelize their own brulee.  You can garnish also with some fresh raspberries and a mint leaf for a more professional look.

Now to find more cool cooking gadgets.

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!