<!-- Recipe of the Month | Crème Brûlée -->

My Generation at Station Casinos

Station Casinos My Generation
Recipe of the Month


Crème Brûlée


Cafe Spinach and Artichoke Dip

Ingredients:

  • 12 oz of half & half
  • 1 cup of sugar
  • 1 ½ cups of egg yolks
  • 3 cups of heavy cream
  • ¾ each vanilla bean, scrapped

Method of Preparation:

  1. Preheat the oven to 325°F and arrange the ramekins on a large rimmed baking sheet.
  2. In a medium saucepan, over moderately high heat combine the half & half, sugar, vanilla bean seeds and pod and bring to a boil; stirring to dissolve the sugar.
  3. While the half & half is heating, whisk the egg yolks.
  4. Gradually add about 1/3 of the hot half & half to the yolks, whisking constantly. Then add the remaining hot half & half and stir to fully combine.
  5. Strain the custard through a fine-mesh sieve into a clean container.
  6. Carefully ladle or pour the custard into the ramekins, filling them to the rim.
  7. Place the baking sheet in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
  8. Bake until the edges have set but the center still jiggles when the ramekin is gently shaken. About 20 to 25 minutes.
  9. Remove the ramekins from the water bath and let cool on a rack for 30 minutes then wrap individually and refrigerate for at least 3 hours.
  10. Before serving, sprinkle the top of each custard with a thin even layer of sugar and use a kitchen blowtorch or the broiler to evenly melt and caramelize the sugar.
  11. Serve immediately.



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