Brown Butter Crème Brûlée by Chef Selina Progar
PITTSBURGH (KDKA) -- Pastry Chef Selina Progar, of Eleven, is sharing her recipe for a toasty, warm Crème Brûlée dessert that will warm your soul this winter.
Ingredients:
Yolks- 150g
Brown sugar - 122 g
Heavy cream 560 g
Salt 5 g
Browned butter 60g
Vanilla bean 1
Directions:
Boil water and reserve on the stove- the water should be 180 F
Turn oven to 300 degree low fan
Set up a oven proof pan with ramekins
Place butter, heavy cream and salt in a pot and heat until it reaches 170 F. Be sure to stir occasionally
Add sugar to cream and butter and stir until dissolved
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In a bowl or Tupperware container add egg yolks and vanilla.
And using a whisk or immersion blender pour cream mixture until yolks slowly while whisking and blending.
Combine until smooth.
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Pour into ramekins about half way up.
Fill up the pan around the ramekins with the water from the stove
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Place in preheated oven and bake until the custard is set. About 40 minutes. It could take longer.
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Let cool completely, preferably overnight.
Sprinkle with sugar, and torch until caramelized.
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