Recipe by Jill Thompson
"This basic vanilla-bean recipe is so versatile and can be used as the base for many different variations of this classic dessert. The only problem is that it goes fast even when you triple and quadruple the batch! My kids like to top with sliced bananas, sprinkle with sugar and then caramelize with the torch. To finish it off, they drizzle it with homemade chocolate sauce to make a banana split creme brulee."
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1 1/2 cups
heavy whipping cream
whole vanilla bean, split lengthwise and scraped
large egg yolks
My husband makes creme brulee almost exactly like this, but uses sweetened condensed milk instead of whole milk, then uses a 50/50 blend of brown and white sugar to carmalized the top and finishes it with frozen mixed berries (from the grocery store freezer section) - c'est magnifique!!!
These came out great in terms of flavor and texture, a bit too sweet for my taste but that could easily be adjusted. The only thing I did differently was add a folded tea towel to the bottom of the roasting pan, lay the ramekins on it and then fill up with hot water. The towel keeps the ramekins from sliding around and adds and extra layer of insulation for gentle cooking.
Although the taste was good I have two issues with this recipe, or perhaps my interpretation of it. By whisking as it says to do you create a lot of bubbles. I read somewhere else using a spatula instead gets rid of the bubbles. My bigger problem though was I could not get the creme to set, they came out rather runny. Thoughts?
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Infused Creme Brulee
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 183
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