Creme Brulee

J Looney, from Xlear, makes Creme Brulee.

Crème Brûlée


1 quart heavy cream

1 vanilla bean, split and scraped

1 cup XyloSweet, divided

6 large egg yolks



You'll need four 5-6 inch ramekins and a 9×12 pan.

Preheat the oven to 325 degrees F.

Put the cream in a sauce pan over medium heat. While the cream is heating, slice the vanilla bean lengthwise and scrape the seeds out using the back of the knife. As soon as the cream starts to bubble around the edges, add the vanilla bean and the seeds, and simmer for 5 minutes. Remove the cream from the heat, cover tightly with plastic wrap, and let steep for 15-20 minutes.

While the cream is steeping, mix the egg yolks and the XyloSweet in a metal or glass bowl. Whisk them together vigorously until the yolks are a very light yellow. Strain the vanilla bean from the cream, then slowly whisk the cream into the yolks. Place the bowl over a saucepan of gently boiling water, forming a double boiler. Whisk the custard mixture slowly until it thickens, then remove from the heat and pour it through a strainer into the ramekins.

Place the ramekins inside the 9×12 pan and fill it with enough water to come half way up the side of the ramekin, and place it in the oven. Bake for 40-45 minutes, or until the custard is set. You can tell it's set when it doesn't jiggle when gently shaken.

Put the ramekins in the refrigerator for at least two hours, and preferably overnight.

Just before serving, put about a tablespoon full of XyloSweet or sugar in each ramekin. Using a torch, melt the sweetener. This is the easiest part of the process to screw up, so here's a few tips:

· Spread the XyloSweet sugar in the ramekin as evenly as possible before you start to melt it.

· Don't use one of those tiny "culinary" torches you find at Target and Costco. Go to Home Depot and get a decent propane-fueled torch to use. It'll caramelize the sugar faster and more evenly.

· Make sure you get the sugar good and dark, don't be afraid to get plenty of color on it.

Once the sugar is caramelized, put the ramekin back in the refrigerator for 5-10 minutes to set the sugar.

Serve with fresh berries, or whatever else you like.







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