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Creme Brulee Recipe Made with Real Vanilla Beans
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=9ADfEUDMGNw
Crème Brulee is definitely a dessert you would see on any fine dining restaurant’s menu. Often times they are spiked with flavored liqueurs or chocolate to change up the flavor profile. • Don’t let the word crème brulee scare you because they are one of the simpler traditional French dessert recipes to make using only 4 ingredients. • LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES? • -SUBSCRIBE NOW AT: http://bit.ly/2zql9ha • -WEBSITE: https://billyparisi.com • LET'S CONNECT • -INSTAGRAM: / chefbillyparisi • -FACEBOOK: / chefbillyparisi • -PINTEREST: / chefbillyparisi • -TWITTER: / chefbillyparisi • PRINT THIS RECIPE: https://www.billyparisi.com/creme-bru... • Ingredients for this Vanilla Bean Creme Brulee Recipe: • • 2 vanilla beans • • 1 quart heavy whipping cream • • 12 egg yolks • • 1 cup sugar + 6 teaspoons • Serves 6 • Prep Time: 10 minutes • Cook Time: 45 minutes • Cooling Time: 2 hours • Procedures: • 1. Preheat the oven to 325°. • 2. Cut the beans in half long ways and scrape out all of the seeds using a small knife. See note. Transfer the seeds to a medium size sauce pot and pour in the heavy cream. • 3. Cook the pot over low heat until scalded. See note. • 4. In a large bowl whisk together the eggs and sugar until combined. • 5. Next, add in a small amount of the scalded cream to the egg-sugar mixture and whisk gently until combined to temper the eggs. Pour in the remaining hot cream and gently mix until combined. • Strain the mixture through a fine mesh strainer into a pouring bowl or a regular bowl. • 6. Place 6 crème brulee ramekins into a cookie sheet tray and evenly pour the crème brulee batter into the ramekins. See note. • 7. Put the tray onto the oven rack and pour in enough warm water to fill up the tray to the ½ way mark on the crème brulee ramekins. Cook for 40 to 45 minutes or until firm in the center. • 8. Remove from the water and cool at room temperature for 30 minutes. • 9. Transfer to the fridge and cool completely for 60-90 minutes. • 10. Remove from the fridge and add 1 tablespoon of sugar to each crème brulee ramekin. Using a torch in 1 hand and the ramekin in the other caramelize the sugar moving the sugar around to help spread. See note. • 11. Serve with whipped cream, fresh berries and mint. • CHEF NOTES: • • You can substitute for vanilla extract. • • If you tilt the pot backwards or forwards and see mini bubbles that form on the bottom of the pan while cooking, the cream has been scalded. • • You can also simply pour it into a bowl and use a ladle to transfer the custard to the ramekins. • • It is best to hold the ramekin in one hand and the torch in the other and move the ramekin around move the sugar around as it caramelizes. • • Be sure to cover the crème brulee in the refrigerator or else it will pick up other smells from food in the fridge.
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