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| SAGE’S CREME BRULEE |
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| Ingredients |
2 qt 40% Heavy Cream
16 Egg Yolks
1/4 c Vanilla Extract
1 c Granulated Sugar
2 T Turbinado Sugar
1 Blow Torch
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| To Serve |
| Cover entirely with raw turbin and sugar.
Shake off excess into sugar container bu tapping sides of
creme brulee dish. Hold blow torch over sugar.
Melt sugar evenly until it turns brown to dark brown.
Serve with a little whipped cream or fresh strawberry. |
| Method |
| Place egg yolks and sugar into a stainless steel bowl and wisk
to a ribbon stage.
In a heavy bottom sauce pan place cream and vanilla and
bring to a simmer over medium high heat.
Temper cream into egg yolks.
Chill batter in an ice bath and let rest for at least 4 hours or
until the layer of froth has subsided.
Strain mix through a chinoise.
Place brulee dishes onto a fullsize sheet pan and fill with
batter leaving about 1/2 of an inch rim.
Fill pan with one inch of water.
Place pan carefully into a preheated 275 degree oven and
bake for 1 hour and 15 minutes or until just set.
Immediately remove from water bath and let fully chill before using. |
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