Kelvin's Signature Creme Brulee
- Level: Intermediate
- Total: 2 hr 45 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1110
- Total Fat
- 95 g
- Saturated Fat
- 58 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 1 g
- Sugar
- 57 g
- Protein
- 9 g
- Cholesterol
- 586 mg
- Sodium
- 104 mg
- Level: Intermediate
- Total: 2 hr 45 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1110
- Total Fat
- 95 g
- Saturated Fat
- 58 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 1 g
- Sugar
- 57 g
- Protein
- 9 g
- Cholesterol
- 586 mg
- Sodium
- 104 mg
Ingredients
Directions
- Preheat the oven to 285 degrees F.
- In a saucepan, bring the cream to a boil with the vanilla bean, vanilla essence and orange zest.
- Whisk the egg yolks together with the granulated sugar in a large mixing bowl. Gradually add the hot cream. Set aside to cool and let the vanilla infuse.
- Strain the custard, then divide among 4 small ramekins.
- Place the ramekins in a bain marie and transfer to the oven for about 1 1/2 hours, or until the custard is just set -- it will finish setting as it cools.
- Dust the custards with superfine sugar, and then place under the broiler until the sugar is melted and golden.
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