This creamy, egg yolk-rich dessert gets a Autumnal twist with our Cardamom Whipped Cream. We love the spiced-just-right topping on this classic dessert. We skip the vanilla bean in the custard base and reach for our Pure Vanilla Puree – that little bottle contains the equivalent of eight vanilla beans. We love seeing all those lovely little bean specks in every luxurious spoonful. Decadent!
We featured this dish at our Fall for Us Supper Stroll with our neighbors Jed’s Local PoBoys and Reginelli’s Pizzeria. Keep an eye out for our Spring, Summer and Fall strolls that give you a taste of all the goodness of Mid City South. Plus, add us to your plans for the Mid City Merchants art hops: Hot Art Cool Nights and White Light Night!
Time: 1 hour cook, 4 hour chill
Serves: 8Rating
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Loading...| 1 quart heavy whipping cream | |
| 9 egg yolks | |
| 2 Tbl Pure Vanilla Puree | |
| 3/4 cup sugar | |
| pinch salt |
| 1. | Preheat oven to 300 degrees. Place a dishtowel in a large baking dish - this will keep the crème brulee dishes in place while baking. Place cream into heavy saucepan and scald - you're looking for just a simmer with bubbles breaking at the edges. Keep warm. |
| 2. | In a bowl, whisk together egg yolks, sugar and salt until light. Begin tempering the yolks by pouring a small amount of the cream into the yolks stirring constantly. Continue slowly adding cream while stirring to bring up the temperature of the eggs gradually—otherwise you’ll scramble them. Continue until all of the cream is incorporated. |
| 3. | Pour into individual ramekins and place into the pan lined with the dish towel. Fill surrounding pan with water to come up about halfway the height of the crème brulee dishes. Bake at 300 for approx 30-40 mins. It will be set around the edges but jiggly in the center. Cool then refrigerate until completely chilled. Sprinkle granulated sugar over top and brulee with a torch. Serve with berries and Cardamom Whipped Cream. |
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