If you enjoyed Chef Ted Moore’s delicious meat and potatoes dish, you’re sure to love this sweet and simple dessert… creme brulee. Here’s what you’ll need!
Creme Brulee
- 1 Quart Heavy Cream
- 6 Egg Yolks
- 1 Vanilla Bean, Split
- 1/2 C. Sugar
Preheat oven to 325 degrees. In a sauce pan, bring heavy cream and vanilla bean to a boil. Reduce to simmer for 5 minutes. Strain mixture through strainer to remove vanilla bean.
In a mixing bowl, combine 6 egg yolks, and 1/2 cup sugar until mixture turns a light yellow color.
Ladle heavy cream into egg mixture. Slowly whisk to temper eggs. Repeat ladle by ladle until fully incorporated.
Ladle mixture into ramekins and place cups into high-sided casserole pan. Fill casserole pan up with water halfway the depth of the ramekins.
Bake for 40-45 minutes or until the mixture is just set. Let cool in the refrigerator for about 2 hours.
Sprinkle top with about a teaspoon of white sugar. Blowtorch the top to caramelize the sugar. Enjoy!
If you’d like to learn more about Chef Ted Moore and Black Diamond Catering, you can visit their website: www.blackdiamondcatering.com
