Madeline's Chef, Adam Wheaton, makes Creme Brulee
Updated: 6/01/2012 11:41 am | Published: 6/01/2012 11:33 am
This recipe will make 6 Creme Brulee's
15 Egg Yolks
1/3 Cup Sugar
1 tsp. vanilla
¾ cup Heavy Cream
Pre-heat oven to 300 degrees
Mix well in mixer for 4 minutes then add heavy cream and mix well
in a couple of baking dishes, place 6 casserole dishes. Fill each dish with an equal amount of the mix.
Place the baking dish in oven. Creme Brulee needs to be baked in a water bath. Add enough water to the baking dish to bring the water level about half way up the casserole dishes.
Bake for 1 hour until custard is firm.
Cool at least 1 hr. Then serve. Lightly coat the top of the creme brulee with sugar. Using a butane torch, melt the sugar to form a hard crust. Top with you favorite fruit.
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