Milton's Cuisine & Cocktails: Crme Brles Ingredients 1 qt. heavy cream1 cup white sugar 1 cup egg yolks1 vanilla bean Extra sugar for sugar shell1 pint of your favorite berries Procedure 1. In a stainless-steel sauce pot, combine the sugar and heavy cream together. Cut the vanilla bean in half, and scrape the seeds; place it in the cream. 2. Heat the cream over medium heat, and stir until the cream is warm and the sugar is dissolved, and bring the mixture to a simmer. 3. Remove from heat, and extract the vanilla bean pod. 4. Place egg yolks in a mixing bowl, and ladle the heavy cream mixture over the eggs while whisking. Make sure to temper the cream into the egg yolks slowly, or it will cook the yolks and scramble.5. Strain the egg and cream mixture to remove any curdled bits.6. Pour the mixture into ramekin molds, and place the molds into a roasting pan with a inch of water in the bottom to go into the oven.7. To prevent browning or overcooking, wrap the top of the water-bath pan with aluminum foil, so the steam will help cook the brles.8. Place the pan in a 250-degree oven for 45 mins (or until the brles set). The brles should wobble like gelatin when you gently wiggle them. 9. Carefully remove the brles from the oven, and let them cool. 10. Once they are room temperature, set the brles in the fridge.11. To dress the brles before serving, coat the top with a thin layer of white sugar, and use a blow torch to heat the sugar until it becomes caramelized.* 12. Add an extra layer of sugar on top to give additional color and to harden the sugar shell.13. Serve with berries, and enjoy. *Visit Craftsy.com/blog/2016/02/how-to-make-crme-brulee-without-a-torch/ to learn how to caramelize the sugar without a blow torch.
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