CREME BRULEE

Yields: 3 1/2 qt ( 3.50 l )

-Ingredients-
Heavy cream 2 qt (2 l)
Vanilla beans, split 2
Egg yolks 33 oz 50 ea (990 g)
Granulated sugar 20 oz (600 g)
Fresh berries as needed
Tulipe Cookie cups (see recipe) as needed
Granulated sugar as needed

-Methods-
1)1 Place the cream and the vanilla beans in a large, heavy saucepan. Heat just to a boil.
2)2 Whisk the egg yolks and sugar together until smooth and well blended.
3)3 Temper the egg mixture with one-third of the hot cream. Return the egg mixture to the saucepan and cook, stirring constantly, until very thick. Do not allow the custard to boil.
4)4 Remove from the heat and strain into a clean bowl. Cool over an ice bath, stirring occasionally.
5)5 To serve, place fresh berries in the bottom of each Tulipe Cookie cup. Top with several spoonfuls of custard.
6)6 Sprinkle granulated sugar over the top of the custard and caramelize with a propane torch. Serve immediately.


there are many combinations of things you can do with this basic recipe after you get it down like adding slices of fresh fruit on top or useing lime juice in place of vanilla it realy up to you but if you so happen to come up with a good veraiton i would love to try it so post back here

Cremee Brulee


what a coincidence, that was my stage name when I was a dancer

yummmmm - there's a fine art to that dish.

ok wheres the tulipe cookie cup recipe?

have u tried this? if so what kind of berries do u suggest?

raspberry, blue, or stawberry's would be great one othere thing would be sliced peaches or a fruit with a smaller amount of moister but you add it after it was cooked becaus if you get water in it, it will not set properly

would a slice of a fresh tangerine work?

Fabulous dessert dish! Thanks for sharing~

God this sounds good!!

sorry i've not been on super bussy but thats no reason
ya fruit would work but if you do add a juicey one i would not do it tell it come out of the oven and into the fridge it will work alot better