Crème Brúlée Recipe

Crème Brúlée Recipe
What you need:
DSC01574
DSC01575DSC01573 DSC01599 DSC01593 DSC01586 DSC01580
Serves 6 people
Ingredients:
2 cups heavy cream (organic and local brands are usually higher in butterfat)
1 vanila bean(if you substitute for extract- which I don’t recommend-  add it after the cream has been heated)
6 egg yolks
1/2 cup granulated sugar
2 tbsp mascarpone cheese optional
Directions:
1- Preheat oven at 300F.
2- In a pan add the heavy cream and vanilla bean with the seeds scraped out. Over medium heat let them come to almost a full boil, as soon as it rises to the top of the pan turn it off immediately, and put the lid in the pan. Let it steep for 10 minutes.
DSC01582 DSC01592
DSC01594 DSC01595DSC01597 DSC01596
3- Meanwhile whisk the egg yolks with the sugar until pale yellow.
DSC01588  DSC01589DSC01590
4- Re-heat the heavy cream and whisking constantly add it to the egg yolk mixture to temper it.
5- Pour the Crème in a shallow ramekin or any glass or ceramic container. Fill them only 1.5 inches up.
4.pic
6- Place them inside a baking pan and fill the baking pan with hot water enough to cover half way up of the Crème (bain marie).
7- Bake them for approximately 45 minutes or until if feels set to your touch. If the top looks puffed up you overbaked them. Let it cool at room temperature and then you can store your Crème Brúlée for up to 2 days in your refrigerator.
1.pic
Before serving:
8- 1 tbsp of sugar on top of each  Crème Brúlée and burn the top with the torch.
2.pic
Serve cold or at room temperature. The Brúlée maintains its crunchiness for 1 hour only.
5.pic

Alexander’s Steakhouse Cupertino

Always a pleasure to visit Alexander’s Steakhouse. They use finest ingredients and service is amazing.

DSC01125

DSC01126 DSC01127

popcorn crab is crispy and the crab is fresh inside.

DSC01128

must get: Hamachi Shots! (no alcohol included)

Hamachi will melt in your mouth…

DSC01129

DSC01131

Filet Mignon – I like it medium rare.

DSC01133

New Zealand Bluenose Sea Bass with water chest nut,cucumber, jalapeno, PEI mussels

DSC01134

This Uni Fried rice is my favorite to go sides. Uni, pork belly, ginger, mushrooms and quail egg… wowDSC01137

Creme Brulee. Different from other creme brulee- this one is made with pumpkin maple custard.

DSC01139

This dessert is called interstellar. Isn’t it pretty? Malt ice cream, coconut macaroon, almond and dark chocolate namelaka

DSC01140