2 quarts Heavy cream
2 Vanilla beans, split
50 Egg yolks
20 ounces Granulated sugar
Fresh berries, as needed
Tulipe Cookies (Tuile Batter) (cups) as needed
Granulated sugar, as needed
Yield: 3 1/2 quarts
1. Place the cream and the vanilla beans in a large, heavy saucepan. 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 saucepan 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 occasionally.
5. To serve, place fresh berries in the bottom of each Tulipe Cookie cup. Top with several spoonfuls of custard.
6. Sprinkle granulated sugar over the top of the custard and caramelize with a propane torch. Serve immediately.
Notes: Method: Stirred Custard
Variations:
Passion Fruit Crème Brûlée -- Replace 1/2 quart (500 milliliters) of the cream with 1/2 quart (500 milliliters) of frozen, thawed passion fruit purée.
Coffee Crème Brûlée -- Omit the vanilla bean. Add 1 to 1 1/2 fluid ounces (30-45 milliliters) of coffee extract or compound to the finished custard.
Ginger Crème Brûlée -- Omit the vanilla bean. Peel and coarsely chop a 2-inch (10-centimeter) piece of fresh ginger. Steep the ginger in the warm cream for 30 minutes, and then proceed with the formula. The ginger will be strained out in Step 4.
2 Vanilla beans, split
50 Egg yolks
20 ounces Granulated sugar
Fresh berries, as needed
Tulipe Cookies (Tuile Batter) (cups) as needed
Granulated sugar, as needed
Yield: 3 1/2 quarts
1. Place the cream and the vanilla beans in a large, heavy saucepan. 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 saucepan 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 occasionally.
5. To serve, place fresh berries in the bottom of each Tulipe Cookie cup. Top with several spoonfuls of custard.
6. Sprinkle granulated sugar over the top of the custard and caramelize with a propane torch. Serve immediately.
Notes: Method: Stirred Custard
Variations:
Passion Fruit Crème Brûlée -- Replace 1/2 quart (500 milliliters) of the cream with 1/2 quart (500 milliliters) of frozen, thawed passion fruit purée.
Coffee Crème Brûlée -- Omit the vanilla bean. Add 1 to 1 1/2 fluid ounces (30-45 milliliters) of coffee extract or compound to the finished custard.
Ginger Crème Brûlée -- Omit the vanilla bean. Peel and coarsely chop a 2-inch (10-centimeter) piece of fresh ginger. Steep the ginger in the warm cream for 30 minutes, and then proceed with the formula. The ginger will be strained out in Step 4.
Last edited by a moderator:
