High Altitude Creme Brulee |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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Worried about how that creme brulee will set a mile high? All it takes is a couple extra egg yolks! Ingredients:
2 cups heavy cream |
1 vanilla bean, split |
1/2 cup sugar, divided, plus |
4 teaspoons sugar |
6 egg yolks |
1/4 cup raspberries, pureed (optional) |
Directions:
1. Puree about 1/4 C raspberries and strain.
2. Combine egg yolks and 1/4 C sugar in stainless steel bowl over simmering water, taking care not to let bottom of bowl touch water.
3. Bring cream and 1/4 C sugar to a gentle boil.
4. Temper cream into egg and whisk for about 2 minutes.
5. Divide into 4 custard cups, and add raspberry if desired and swirl into custard.
6. Place in baking dish and fill with water halfway up custard cups.
7. Bake at 325°F for about 30-45 minutes, until set but still jiggly in the middle.
8. Let cool for about 20 minutes.
9. Cover with plastic wrap and refrigerate at least 3 hours (can be overnight).
10. Sprinkle 1 tsp sugar over each and caramelize with torch.
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