If you're able to see this message, your browser can't display our design information. You might have style sheets disabled, or your browser might not be compliant with current Web standards. If you are using Netscape/Internet Explorer 4 or earlier, we recommend upgrading your Web browser.
Skip Navigation
Recipe of the Month
Discover some of the secrets behind the delectable delights whipped up at the Springs Cafe by Wolfgang Puck with these monthly recipes, which use seasonal ingredients.
July 2010
Crème Brûlée
| Ingredients | |||
|---|---|---|---|
| Amount | Measure | Ingredient | Preparation |
| 32 | fl. oz. | heavy cream | |
| 6 | ounces | sugar | |
| 1 | pinch | salt | |
| 1 | each | vanilla bean | |
| 6 | fl. oz. | egg yolks | beaten |
| 5 | ounces | sugar (for dusting) | |
Directions
- Combine the cream, salt and four ounces of sugar. Bring to a simmer over medium heat, stirring gently with a wooden spoon. Remove from the heat. Split the vanilla bean, scrape the seeds from the pod, add both the pod and scrapings to the pan, cover, and steep for 15 minutes. Return to the heat and bring the cream to a boil.
- Combine the egg yolks and the rest of the sugar and temper the mixture into the hot milk. Strain the custard and ladle it into 6 fluid ounce crème brûlée ramekins, filling each three-quarters full.
- Bake in a water bath at 325°F until just set, 20 to 25 minutes.
- Remove the custards from the water bath and wipe the ramekins dry. Refrigerate until fully chilled.
- To finish the crème brûlée, evenly coat each custard's surface with a thin layer (1/16 inch) of sugar. Use a propane torch to melt and caramelize the sugar.
Archives
Subscribe
Subscribe to receive e-mail messages about events and activities at the Preserve.
Subscribe »
Experience Membership
Become a member of the Springs Preserve and experience the benefits of membership.
