CHARLOTTE, NC (WBTV) - Organic Vanilla cream crème brûlée
Chef Sylvain Rivet, Renaissance Patisserie
For 4 people
1 cup of milk
4 cups of heavy cream
2 oz 1/2 sugar
12 eggs yolk
1 vanilla beans
1/2 cup of organic vanilla tea
Preheat oven to 310° and arrange ramekins on a large-rimmed baking sheet. In a medium saucepan, over moderately high heat, combine heavy cream and milk, 1/2 of the sugar, vanilla bean seeds, the half cup of organic vanilla tea and pod, and bring to a boil, stirring to dissolve sugar.
While heavy cream and milk are heating, combine egg yolks with remaining sugar and whisk. Gradually add about 1/3 of hot cream and milk to the yolks, whisking constantly. Then add remaining hot cream and milk, and stir to fully combine. Strain custard through a fine-mesh sieve into a clean container. Carefully ladle or pour custard into ramekins, filling them to the rim.
Place baking sheet in oven and carefully pour enough hot water into pan to come halfway up the sides of the ramekins. Bake until edges have set but center still jiggles when the ramekin is gently shaken, 20 to 25 minutes. Remove ramekins from water bath and let cool on rack for 30 minutes. Then wrap individually and refrigerate for at least 3 hours.
To serve: Sprinkle top of each custard with a thin, even layer of brown sugar, using about 1 tablespoon per ramekin. Use kitchen blowtorch or broiler to evenly melt and caramelize sugar. Serve immediately.