Site search
sponsored by
Home
News
 ENLARGE
|
Le Bilig's Creme Brulee
|
Le Bilig's Crème Brulée
Makes 12 four ounce ramekins; for 6, just reduce ingredients by half.
12 egg yokes
1 cup white sugar
2 vanilla beans
a few flowers of lavender, about 1/2 tsp.
4 cups of heavy cream
2 cups of milk
pinch of salt
Mix egg yolks, salt and sugar with a mixer. Slit vanilla beans in half and scrape the insides with the flat edge of a knife. Add lavender and turn the mixer speed up to 5, Mix until it becomes white.
Then turn speed down and add cream and milk, mix 5 minutes more.
Fill ramekins 3/4 full and place in a baking pan with water in it. Cook 1 hour at 350 degrees.
To brown the top:
Sprinkle with white sugar, then torch for a few seconds. Chef Marc says a $15 torch from the hardware store works fine, you don't need a fancy torch from a kitchen store. Top with berries in season.
Makes 12 four ounce ramekins; for 6, just reduce ingredients by half.
12 egg yokes
1 cup white sugar
2 vanilla beans
a few flowers of lavender, about 1/2 tsp.
4 cups of heavy cream
2 cups of milk
pinch of salt
Mix egg yolks, salt and sugar with a mixer. Slit vanilla beans in half and scrape the insides with the flat edge of a knife. Add lavender and turn the mixer speed up to 5, Mix until it becomes white.
Then turn speed down and add cream and milk, mix 5 minutes more.
Fill ramekins 3/4 full and place in a baking pan with water in it. Cook 1 hour at 350 degrees.
To brown the top:
Sprinkle with white sugar, then torch for a few seconds. Chef Marc says a $15 torch from the hardware store works fine, you don't need a fancy torch from a kitchen store. Top with berries in season.
