CRÈME BRULEE

Ingredients

1 litre whip cream
12 egg yolks
½ cup white sugar
1 vanilla bean, split
2 litres water, boiling

Method

• Preheat the oven to 275’f.
  
• Put cream, sugar, and vanilla bean in a sauce pan. Heat on medium- high heat.
  
• When the cream bubbles around the edge ( almost boiling, 160 ‘ c ), turn the burner off
  
• Take ¼ of the mixture, place yolks in a bowl, and whisk the mixture into the yolks in a slow, steady stream
  
• Take another ¼ of the mixture and repeat the process
  
• Take the egg mixture (that has been tempered) and pour it into the remaining hot cream, while whisking
  
• Strain the mixture using a double sieve and into a bowl
  
• Pour the mixture into ramekins. Place the ramekins in a tray, and add boiling water to the tray (as per a hot water bath)
  Place in the oven for approx. 30- 40 minutes or until set
  
• Allow to chill in refrigerator. Sprinkle sugar over the crème brulee and place under the broiler until sugar caramelizes (turns golden)
  
  Makes 8 crème brulee/
  Carb count/ splenda- 3 g. per serving
  
  For Low Carb Crème Brulee, Substitute equal amounts of the sugar for splenda. You can omit the caramelizing of the sugar over the top if so desired.
  
  Recipes created by Executive Chef Frank Abbinante