Twilight Recipe
FLAVORS OF VANILLA, CRÈME BRÛLÉE, TOPPED WITH WHIPPED CREAM & SPRINKLED WITH RAW SUGAR.
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Ingredients
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Crème Brûlée Base
Whipped Cream Topping
Topping
Method
Prepare Crème Brûlée Base
- 1
Infuse Cream
In a saucepan, heat 2 cups of heavy cream over medium heat until it begins to simmer. Split the vanilla bean in half lengthwise and scrape the seeds into the cream. Add the vanilla pod as well. Remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together 1 cup of granulated sugar and 5 large egg yolks until the mixture is pale and creamy.
- 3
Combine Mixtures
Remove the vanilla pod from the cream. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.
- 4
Strain Mixture
Strain the mixture through a fine-mesh sieve into another bowl to ensure a smooth custard.
- 5
- 6
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
Prepare Whipped Cream
- 7
Whip Cream
In a mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Using an electric mixer, beat on high speed until soft peaks form.
Finish and Serve
- 8
Caramelize Sugar
Sprinkle 2 tablespoons of raw sugar evenly over the top of each chilled crème brûlée. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden crust. If you do not have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- 9
Serve
Top each crème brûlée with a dollop of whipped cream and serve immediately.
