Creme Brulee

Qty Measure Ingredient
------------------------------------------------------------
2 Quart Heavy cream
2 vanilla beans split
50 egg yolks
20 Ounce granulated sugar
As needed fresh berries
As needed tulipe cookie cups
As needed granulated sugar

Instructions:

1. Place the cream and the vanilla beans in a large, heavy sauce pan. heat just to a boil.

2. Whisk the egg yolks and sugar together until smooth and well blended.

3. Temper the egg mixture with one-third of the hot cream. Return the egg mixture to the sauce pan and cook, stirring constantly, until very thick. Do not allow the custard to boil.

4. Remove from the heat and strain into a clean bowl. Cool over an ice bath, stirring occassionally.

5. To serve, place fresh berries in the bottom of each tulipe cookie cup. Top with serveral spoon fuls of custard.

6. Sprinkle granulated sugar over the top of the custard and carmelize with a propane torch. Serve immediately.

Staging:

Variations: passion fruit creme brulee - replace  1/2 quart of cram with 1/2 qt frozen, thawed passion fruit puree.

Coffee Creme Brulee - Omit the vanilla bean. Add 1-1.5 fl. oz. coffer extract or compound to the finished custard.

Ginger Creme brulee - Omited the vanilla bean. Peel and coarsely chop a 2 inch piece of fresh ginger. Steep the ginger in the warm cream for 30 minutes, and then proceed with the recipe. Ginger will be strained out in step 4.