Creme Brulee
Ingredients:
| |
1-3/4 Gal |
1-3/4 Qt. |
| Heavy Cream |
1gal + 1 Cup |
1 Qt. + 1oz. |
| Milk |
1 1/2 Quarts |
12 Ounces |
| Sugar |
4 1/2 Cups |
1 Cup + 1oz. |
| Vanilla Beans |
3 Each |
1 Each |
| Egg Yolks |
45 Each |
11 Each |
Method:
- Bring Cream, Milk, Sugar, And Vanilla Bean To 180of (Do Not Boil).
- Temper Yolks With Hot Milk Mixture, Mix Together And Then Strain
Through A Chinoise.
- Bake At 3000f In A Water-Bath Covered (About 45-60 Min).
** Custard Is Done When The Side Of Mold Is Tapped, And The Center Is Not
Liquid. Remove From Oven And Water-Bath And Let Cool At Room Temp.
- Top With A Thin Layer Of Granulated Sugar And Brown Under A Salamander
Or With A Propane Torch.
Source: Chef Ronald Ng, CCSF
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