|
EGG NOG ~ VANILLA CRÈME BRULEE
YIELDS: 40 SAKE CUPS OR 12-14 DEMI-TASSE
CUPS
| 14 |
OZS |
PREPARED EGG NOG |
| 8 |
OZS |
HEAVY CREAM |
| 2 |
TSP |
VANILLA BEAN EXTRACT |
| PINCH |
|
SEA SALT |
| 6 |
|
EGG YOLKS |
| ¾ |
OZS |
GRANULATED SUGAR |
| PINCH |
|
GROUND NUTMEG (*) |
(1). IN A SAUCE POT, COMBINE THE EGG NOG AND THE HEAVY CREAM. HEAT
THIS MIXTURE JUST UNDER A BOIL. IMMEDIATELY TURN OFF THE HEAT AND
SET THE POT ASIDE.
(2). IN A MIXING BOWL, COMBINE THE VANILLA EXTRACT
(NIELSEN~MASSEY VANILLA), SEA SALT, EGG YOLKS AND GRANULATED SUGAR.
WHISK THIS MIXTURE AND TEMPER IT WITH THE HOT EGG NOG AND CREAM
MIXTURE. SIEVE THIS MIXTURE THROUGH A CHINOISE. ADD IN THE PINCH
OF NUTMEG AND BLEND.
(3). POUR IN THIS MIXTURE (ALMOST TO THE TOP OR
3/16” FROM THE TOP RIM) INTO A SAKE CUP OR A DEMI TASSE CUP.
PLACE THE CUPS INTO A BAIN MARIE AND BAKE IT WITH A “TENT”
COVERING THE TOP FOR THE ENTIRE BAKING TIME.
BAKE THE BRULEE IN AN OVEN, PRESET AT 345* F.,
FOR 40 TO 45 MINUTES, OR UNTIL THE CUSTARD HAS SET. COOL DOWN AND
WIPE THE CUPS DOWN AND CLEAN AS MUCH AS POSSIBLE. CHILL THE BRULEE
CUPS FOR AT LEAST 4 HOURS.
(4). SPRINKLE SOME SUPERFINE OR VANILLA SUGAR ONTO
THE TOP SURFACE. USING A PROPANE TORCH, CARAMALIZE THE SUGAR AND
SERVE.
(*). A PINCH OF NUTMEG CAN BE SPRINKLED INTO EACH
CUP FOR ADDED FLAVOR.
If you have recipes that you would like to share
please send any pictures and recipes to: drudman@candymaker.com
|
