Delightful, creamy Creme Brulee!!!
The recipe is finally here!!! For all of you who have been in my classes and yearning to recreate this at home... Thank you to simone for creating this one!
This recipe is a twist on the classic vanilla creme brûlée, you can use vanilla bean or vanilla extract, which pairs nicely with the warmth of the cinnamon and citrus notes.
1 qt heavy cream
1 vanilla pod or 1 TBS vanilla extract
3 cinnamon sticks
peel or zest of 1 lemon and 1 orange (use a peeler to just peel off the zest)
12 egg yolks
1/2 cup sugar
Scald together the first 4 ingredients. [In a medium sauce pot, place the heavy cream, vanilla, cinnamon, peels of both the lemon and orange. Bring up to almost a boil over a medium heat. Scalding is when you see the little bubbles around the sides of the pot, right before it boils.]
Ribbon together the remaining ingredients in a medium-sized mixing bowl. [With a whisk, stir together the egg yolks, sugar and salt until they become a paler, sunny-yellow.]
Temper the cream mixture into the egg mixture. [Slowly whisk the hot cream into the eggs, gently so that they don't scramble.]
Pour into 12 ramekins or brûlée cups. Place in a 315 degree oven in a covered bain marie (water bath).
50 minutes later or until they just set (check them after 35 minutes) you have the perfect creme brûlée. Chill, then brûlée the tops, as shown in class - ENJOY!
An all-time favorite go-to recipe.