Page 48 - CookBook-2020-V14
P. 48
CREME
BRULEE
INGREDIENTS INSTRUCTIONS
6 Cups Heat the cream, milk, sugar and vanilla bean paste together over medium-low heat,
Heavy Cream stirring, until the sugar is dissolved.
2 Cups
Whole Milk In a large bowl, combine eggs & yolks.
2 / 3 Cup Slowly whisk the hot cream into the eggs. Strain the mixture.
Granulated Sugar
1 Tablespoon Place shallow creme brulee dishes or ramekins onto the bottom of a sheet pan lined
Ambrosia® Vanilla Bean Paste with wet paper towel. Pour the custard into each ramekin.
4 - Large Eggs Place the pan on the center rack of a 325 F oven. Make sure each ramekin is
O
16 - Large Eggs Yolks completely full of custard, as the custard will settle when baked. Fill the pan with
enough hot water to come at least halfway up the sides of the dishes. Bake for 30
minutes, or until the custard is just set in the center but still wobbles slightly.
Remove the custards from the pan; refrigerate until cold before caramelizing
the tops.
