| Crème Brulee
Chef Joël Antunes of JOËL – Atlanta, GA
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 1/3 cup sugar
- 7 Tablespoons egg yolks (about 4 eggs)
- 1/3 cup creme fraiche
- 1 1/3 cups whipping cream
- ½ cup milk
- 1 vanilla bean, split lengthwise
Method:
Mix the sugar and egg yolks until the sugar has dissolved. Add the crème
fraiche and whipping cream and mix until smooth. Add the milk and vanilla
bean (sliced lengthwise and scraped). Pour into crème brulee cups
and bake at 200°F for 1½ hours. Let it cool, sprinkle a thin,
even layer of sugar over each ramekin and use a blowtorch to caramelize
the tops.
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