Recipes for Steam Cooking
cakes, pastries and desserts
104
CRÉME BRULEE
INGREDIENTS
1 quart heavy cream
1 vanilla bean, split and scraped
¼ cup superne sugar
1 cup sugar
6 egg yolks
To Garnish
Superne sugar
Fresh berries
SETTINGS
SLOW COOK, 215°F
60 minutes
10 Ramekins in the Perforated
Baking Pan
22
Heat together the cream, vanilla bean and pulp until steamy hot. In the meantime, cream
together the sugar and egg yolks till pale in color.
Remove the bean from the cream. Temper the eggs by stirring in a little of the hot cream
into them; then whisk the egg mixture into the cream.
Divide the mixture into 10 ramekins. Cook as indicated or until set when jiggled.
Sprinkle superne sugar evenly on the top of the cream mixture in the ramekins and cara-
melize with a torch, forming a crisp,
thin top.
Garnish with a fresh berry if desired and serve.
SUBSTITUTE:
For ¼ cup superne sugar substitute ¼ cup granulated sugar ground in a food
processor for 15 – 20 seconds.
Serves 10