La Bohème's Recipe File
CREME BRULÉE
This is a delicious, light, yet tasty desert. The contrast between the custard and the caramelized sugar gives it a special texture and special taste. This dessert is without question our most popular.
INGREDIENTS:1/2 qt. whipping cream
1/2 qt. half & half
1/2 tsp. pure vanilla extract
3/4 cup granulated sugar
8 egg yolks
1/2 cup golden brown sugar
Pinch salt
Warm heavy cream, half and half, vanilla and salt in a "bain-marie" (also known as a double-boiler).
Mix egg yolks and granulated sugar together until well blended. Add sugar/yolk mixture to cream mixture and blend well.
Pour mixture into individual 4 oz. ramekins. Place ramekins in baking pan and add water to reach mid-point of ramekins. Bake at 300 degrees for 40 minutes or until surface is lightly browned.
Let cool and refrigerate if not to be enjoyed for several hours. If refrigerated, bring to room temperature prior to service and sprinkle brown sugar over crème brulée and glaze under broiler/salamander until sugar melts and browns. Serve at once, warm, with a fan wafer cookie.
Serves 8
La Bohème Restaurant
Dolores Street at 7th, Carmel, California 93921
(831) 624.7500
Sunday, April 19, 1998