{"id":993,"date":"2012-05-10T13:52:03","date_gmt":"2012-05-10T20:52:03","guid":{"rendered":"http:\/\/ravenoustales.com\/?p=993"},"modified":"2012-05-10T13:52:03","modified_gmt":"2012-05-10T20:52:03","slug":"creme-brulee","status":"publish","type":"post","link":"http:\/\/ravenoustales.com\/?p=993","title":{"rendered":"Cr\u00e8me Br\u00fbl\u00e9e"},"content":{"rendered":"

Julia Child’s Cr\u00e8me Br\u00fbl\u00e9e recipe is still my go-to whenever I feel like making this divine, decadent and all together delicious dessert. You can pick up a cook’s blow torch from any good cooking store, so although you may think it impossible to make at home, it’s actually dead easy!<\/p>\n

makes 4-6 (depending on size of ramekin). Serve with fresh cream or ice cream and\/or berries and\/or shaved coconut and lime or berry coulis and your favourite dessert wine!<\/p>\n

\"\"<\/a>\u00a0 3 cups heavy cream
\n1 vanilla bean
\n6 large egg yolks
\n1\/2 cup granulated sugar
\n1\/2 cup superfine sugar (for topping)<\/p>\n

Preheat the oven to 350 degrees F (180 degrees F).<\/p>\n

Put cream into a saucepan with vanilla bean and bring to a simmer. Remove from heat, cover the pot and allow to stand for 30 minutes.<\/p>\n

In a mixing bowl, whisk the egg yolks and granulated sugar until the yolks are thick and pale yellow.<\/p>\n

Remove the vanilla bean from the cream and slowly stir the warm cream into the yolk mixture, a little at a time, until it it all well mixed together. Skim any bubbles off the surface of the mixture using a large spoon.<\/p>\n

In a large, deep baking tray arrange the ramekins and ladle custard into each, leaving about a 1\/4 inch at the top. Fill the baking tray with hot water until it reaches about halfway up the ramekins. Bake for 30-35 minutes, until the top is set, but custard in the centre is still soft and a bit wobbly. Remove ramekins from hot water and allow them to cool briefly before putting them in the fridge. Leave overnight to set (I cover with a tea towel). Just before serving, sprinkle a tablespoon or so of superfine sugar on each one and smooth it gently with the back of a spoon, so it’s evenly spread. Melt the sugar until it starts to caramelise, using a cooking blow torch. Enjoy!!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Julia Child’s Cr\u00e8me Br\u00fbl\u00e9e recipe is still my go-to whenever I feel like making this divine, decadent and all together delicious dessert. You can pick up a cook’s blow torch from any good cooking store, so although you may think it impossible to make at home, it’s actually dead easy! makes 4-6 (depending on size […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes"},"categories":[4],"tags":[],"_links":{"self":[{"href":"http:\/\/ravenoustales.com\/index.php?rest_route=\/wp\/v2\/posts\/993"}],"collection":[{"href":"http:\/\/ravenoustales.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/ravenoustales.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/ravenoustales.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/ravenoustales.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=993"}],"version-history":[{"count":1,"href":"http:\/\/ravenoustales.com\/index.php?rest_route=\/wp\/v2\/posts\/993\/revisions"}],"predecessor-version":[{"id":995,"href":"http:\/\/ravenoustales.com\/index.php?rest_route=\/wp\/v2\/posts\/993\/revisions\/995"}],"wp:attachment":[{"href":"http:\/\/ravenoustales.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/ravenoustales.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=993"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/ravenoustales.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}