Vanilla cream brulee (SRC)

Is this time again of Secret recipe Club.
This time my asignmet was  Karen  from Cinnamon Freud I was seen interesting recipes I love but finally I choose this Vanilla cream Brulée  and is something special,  and was delicious.






Ingredients

6 servings

4 large egg yolks
1 teaspoon granulated sugar
1/8 teaspoon salt
2 cups  whole milk
3-inch vanilla bean 
or 2 teaspoon vanilla extract
 6 tablespoons granulated sugar
3/4 cup nonfat dry milk 

 Granulated sugar
Kitchen torch

Method

Preheat oven to 180°c

Combine egg yolks, 1 teaspoon sugar, and salt in a medium bowl. Whisk well, until slightly lighter in color. Set aside.
Cut vanilla bean in half length wise. Scrape out seeds. In a medium saucepan, combine milk, vanilla bean, vanilla bean seeds, 6 tablespoons sugar, and dry milk. Heat mixture over medium heat until it reaches 180°F, stirring occasionally with a whisk. Do not boil. Remove vanilla bean from mixture.

Gradually add hot milk to egg mixture, stirring constantly with a whisk. Divide the mixture evenly among 6 ramekins. Place ramekins in a 13 x 9-inch baking pan.
 Add hot water to pan to a depth of about 1 inch. Bake for 1 hour to 1 hour 20 minutes. The center should be set and barely move when ramekins are touched.

Remove ramekins from water bath, cool completely on a wire rack. Cover and chill for at least 2 hours to overnight.
Remove ramekins from fridge and allow to sit at room temperature for about 20 minutes. 
 Sprinkle ramekins with a layer of granulated sugar each, about 1-2 teaspoons. Carefully, use a kitchen torch on one area until it crystallizes and forms a golden crust. Rotate ramekin with a pot holder and torch new area. Repeat until all sugar has formed a crust. 

print recipe here

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En Español

Crema brulée a la vainilla

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