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My base recipe for brulee whatever the flavor most any flavor you desire can be infused in place of the ones I have listed.

Classical Brlee

One quart 40% Heavy Cream
One split and scraped Vanilla Bean
One two inch long piece of cinnamon stick
One lemon zest
One cup of granulated sugar
dash of kosher salt

Boil the above and off the heat, temper in:

Ten extra large egg yolks
One whole egg

Strain

Let sit on ice until cool than bake in ramakins, in a waterbath at 350F covered until gently set.

This should taste like heavenly custard. for the top I use a mix of Bar Sugar and baked Brown sugar cooled and put through the food processor and then sifted.

Enjoy.


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bake first, ask questions later
 

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Domino Super Fine Sugar, used for bar drinks. It comes in a box not bag and is fine like Diamond Salt. Dissolves in liquids fast.

That extra egg tends to garantee a set custard.

[This message has been edited by m brown (edited September 17, 2000).]
 
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