ISO Creme Brulee from Le Cellier and Boulangerie Patisserie

Brave Little Tailor

Earning My Ears
Joined
May 19, 2000
Messages
18
Hi,
Does anyone know how to make Creme Brulee from Le Cellier? I had this for dessert last week. I told the gal at the front how much I enjoyed my dinner. She asked what my favorite was - and then she handed me the recipee for the Brulee! I sent it through the washer (it was in my jacket :rolleyes: ) I also loved the Bavarois Fruit at France's Boulangerie Patisserie - anyone have any idea how to make this? Any help is much appreciated. Thanks, Ami
 
I have this one:

CREME BRULEE
(Bistro de Paris, Epcot)
Serves 8
12 egg yolks
1 cup of granulated sugar
1 cup half-and-half
3 cups heavy cream
1 vanilla bean
8 heaping tablespoons brown sugar
Raspberries for garnish (optional)
Fresh mint leaves for garnish (optional)

Whisk the eggs with the granulated sugar until well blended. Incorporate the half-and-half and heavy cream.

Split the vanilla bean lengthwise and scrape the seeds into the mixture along with the vanilla pod. Refrigerate overnight.
Preheat oven to 250 degrees.

Remove the vanilla bean pod, stir the mixture, and pour into 8 individual 6-ounce ramekins placed in a baking pan. Add warm water to the baking pan so it reaches one third of the way up the ramekins. Cover with another pan and bake for 90 minutes, or until the custard is set but still jiggly in the center.

Remove from oven, take the custard out of the water bath, and cool to room temperature. Wrap in plastic and chill.

When ready to serve, preheat oven to broil. Sprinkle a heaping tablespoon of brown sugar on top of each brulee and pat down evenly. Place the ramekins on a baking sheet under the broiler until the sugar has melted. This takes 1 to 2 minutes and the sugar easily burns, so watch the brulees constantly (if the sugar burns, scrape it off and try again).

Let the sugar cool and garnish the custards, if desired, with fresh raspberries and sprigs of mint.
 
Here's the one from Le Cellier. Unfortunately they list ingredients by weight. The one posted by Piratesmate should be similar and just as good.


Le Cellier's Creme Brulee

2 1/4 lb. heavy cream
5 1/8 oz. whole milk
5 1/8 oz. sugar
7 2/3 oz. egg yolks
1 vanilla bean, split

Heat cream, milk and sugar over double boiler until sugar is dissolved. Do not whip. Stir only.

Place cream mixture in a large bowl. In a small bowl, slowly add 1/3 of cream mixture to egg yolks, stirring to temper yolks. Add tempered eggs to remaining cream mixture. Stir well to blend. Add vanilla bean to previous mixture. Let vanilla steep in cream mixture. Scrape out vanilla seeds. Strain mixture through fine mesh strainer.

Pour mixture into serving dishes that have been placed on two sheet pans with rims. Put 1 1/2 quarts of water in the bottom of each sheet pan. Bake at 300 F. Makes 8 servings.
 














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