Creme Brulee—Stir Method
Salt Lake City Showroom, Cathie Mooers
This is a fanastic recipe, this method is cooked on the stove top. Very easy, even for beginners. For a little flash serve in ceramic chinese soup spoons, they are about 2 bites, serve 2 to your guests. Serves 8, 4 or 4 ½ oz ramekins.
2 cups heavy whipping cream
1 cup half and half
2 large eggs
2 large yolks
pinch of sea salt
2 vanilla bean, split
¾ cup fine sugar
Combine half-and-half with cream and vanilla beans over a double boiler over medium heat. Bring the ingredients to a simmer (180 degrees when bubbles come to the surface on the side of the bowl) stirring occasionally. Remove from heat and let vanilla beans infuse for about 10 minutes.
While cream is cooling, whisk eggs and sugar together, whip until thick and a light pale yellow. Slowing whisk 2 cups of cream to the eggs to temper, add the rest of the egg mixture to the cream, replace the bowl onto the double boiler over simmering water.
Stirring constantly 10 to 15 minutes or until the mixture coats the back of a metal spoon thickly. (No gaps will show and you can draw your finger through with no drips). Remove from the heat; pour through a chinois or strainer into a clean bowl over ice water. Remove the vanilla beans, stir occasionally until room temperature.
Pour into ramekins, cover and refrigerate for 8 hours or over night. Sprinkle sugar on top, if placing under a broiler, place on ½ sheet with ice and water to keep the ramekins from breaking. If using a torch, sprinkle the sugar on top and torch away. Serve immediately.
