Andy Reese of Tallahassee has served crème brulee with prunes for years. Yes, folks...prunes served with crème brulee are marvelous. You can add a little cognac to them, if you wish, but they're also perfect with just the crème brulee.
This is one of the most delicious and fattening desserts in dessertdom...but live a little, and since Valentine's Day is coming up, love a lot, too.
Crème Brulee
Custard
3 cups heavy cream*
1 cup milk*
8 egg yolks
2 whole eggs
3 tablespoons granulated sugar
1 vanilla bean or 2 teaspoons pure vanilla extract
Topping
2 tablespoons granulated sugar
1/3 cup brown sugar
Step 1
Preheat oven to 300 degrees.
Step 2
In a saucepan combine cream, milk and the three tablespoons of granulated
sugar. Add the vanilla extract or split the vanilla bean lengthwise, scrape
out the seeds into the cream mixture and then add the pod. Over medium-low
heat, bring this mixture to a low simmer. Do NOT boil or it will curdle.
Step 3
Beat eggs yolks and whole eggs together, then temper by adding a
cup of the hot cream mixture to them. Mix well. Add the eggs to the hot
cream mixture and heat well.
Step 4
Strain the cream-egg mixture through a sieve into a shallow, six-cup
soufflÈ dish. Press the cooked, softened vanilla bean through the
sieve, but remove any lumps of cooked egg.
Step 5
Place the soufflé dish into a larger pan and fill with warm
water to within 1/2 inch of the top. Bake in preheated oven for 50 minutes,
or until set and a knife inserted in the center comes out clean.
Step 6
When the crème brulee is set, remove from oven. Be careful not
to splash yourself or get water into the custard! Refrigerate very well,
preferably overnight.
Step 7
Combine the brown sugar and granulated sugar well, then sift or pass
through a sieve. Apply this mixture in a thin, even layer on top of the
chilled custard.
Step 8
To caramelize the brown sugar topping, use either a propane torch (yes,
a propane torch), a smaller, butane caramelizer (you'll find these in kitchen
stores). Pass the lighted propane torch quickly and lightly over the sugar
topping until it melts and turns brown or use the butane caramelizer until
you achieve the same result. (As in photo.) You may also caramelize under
the broiler. Place the topped custard two inches below the flame and check
every 15-30 seconds until the topping is a golden brown.
Step 9
Chill the crème brulee again, if you wish, or serve immediately.
It's great with berries on the side.
*For a lower fat crème brulee, you may substitute up to two cups of milk for each cup of cream. You will need at least one cup of cream.
If you want to get really fancy, consider infusing your crème brulee with additional flavors. For instance, you might try adding coarsely ground espresso beans to the vanilla for a mocha flavor, or candied ginger for a brighter, more savory taste.