Yields: 10 Individual Servings
Ingredients:
26 each Large Egg Yolks
2¼ cups Granulated Sugar
2¼ quarts Heavy Cream
3 each Vanilla Beans, split and scraped
Crème Brûlée Procedure:
Heat cream and add vanilla bean seeds. Bring cream mixture to 158ºF, and cover with plastic wrap. Set aside. Combine yolks and sugar together until well blended. Add warm liquid to the egg mixture. Strain and pour 1 cup of liquid into 10 oven-safe bowls. Bake at 325ºF in water bath until custard is set (approximately 50 minutes). Remove from oven and allow to cool. Cover with plastic wrap and keep
refrigerated until needed.
Crème Brûlée Assembly:
Dust surface of each with granulated sugar and torch or broil until caramelized. Garnish with fresh berries.
Recipe Author: Ritz-Carlton Hotel
Original Photograph By: ritzcarlton.com
Photograph Retouched By: Recipe Spy
Hotel/Inn: Ritz-Carlton Hotel
Source: http://www.ritzcarlton.com/NR/rdonlyres/293F5F0C-9A9D-4AEC-8244-44F53FBFC86F/0/Classic_Dessert_Book.pdf