Custard Cups
Custard Cups
Creme Brulee Recipe and History
Creme Brulee is a classic dish of smooth custard, with a caramelized sugar topping. Creme Brulee is highly contested on the actual origin of this delectable dish. I am looking back over my notes taken while attending a French Culinary school. The dish that I have cooked many times, are of course, the so called Classical French version. There are many different opinions on where the dish originally came from, such as Spain, England or France. I just know that Creme Brulee is very easy to make, and it is equally delicious. It is one of my favorites, and it is always a hit at any dinner event.
Ingredients you will need:
10 egg yolks
1/2 cup granulated white sugar
3 cups heavy cream
1 tablespoon of pure vanilla bean paste
1/4-1/2 cup granulated white sugar, you will add this to the top of the chilled custard, and caramelize with a torch.
2 large stainless steel mixing bowls if you have them, glass will work fine, too
Preheat your oven to 300ºF. You will need a glass or metal large mixing bowl, and I prefer to use a stainless steel that has a flat bottom. I really like the ones that have the flat bottom without the stamp mold on the bottom of the bowl, as it helps for much better mixing. The whisk will be able to get all places of the bowl, where as if it has a mold or ring stamp in the bottom the whisk will not be able to incorporate all ingredients. You will need to whisk together egg yolks, and sugar until the sugar has dissolved. You will know that this has happened when the mixture has turned thick, and the color of the mixture becomes a pale yellow. Add your heavy cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
You will need to divide as evenly as possible the mixture of your egg custard into the 8 ramekins, or some call them custard cups. Place ramekins on a large deep sided sheet pan, into a water bath, this is where the water is up to about halfway up the sides of your ramekins. The water is usually about 1 or 2 inches total in the pan. You will bake the custard, until the custard is a gel consistency, or set around the edges, but still somewhat loose, but not runny in the center, about 45 minutes to an hour depending on your oven.
Remove from oven and the water bath. If you have a metal grate, or cooling rack, you will put them on the rack for about 20-30 minutes, or until cool to the touch. You will want to get them into the refrigerator quickly after that. There are eggs in this dish, and you will want to lessen the opportunity for bacteria growth. You will want to chill them in the refrigerator for at least a couple of hours, or you can chill over night. When we prepared this dish in culinary school, we chilled them overnight.
When you are ready to serve your creme brulee dessert, sprinkle about 2-3 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar, if you do not have a torch and would like to get one I have listed a website below. Until you purchase a torch you have other options, you can place your ramekins under the broiler until sugar melts. Make sure you keep a close eye on them, so they will not burn, and all of your hard work is not wasted. Enjoy!
This is a website that usually has the creme brulee torch kit on sale, so check this out chefdepot.net
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
About the Author
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
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Recipes: Baked Chocolate Custard
For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.
Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water.
Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.
Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan.
Pour into the pan enough tepid water to come nearly to the top of the cups. Bake in a moderate oven until firm in the center. It will take about half an hour.
Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold.
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