Comments on: The Cooking Chronicles: Coffee Creme Brulee

By: Sebastian

Sebastian — Tue, 17 Nov 2009 08:31:27 +0000

You can pick up vanilla beans in pretty much any grocery store (safeway, save on foods, sobeys, the italian centre, etc)

They are a bit on the expensive side ($7 average for a tube containing 2 beans)

By: Sharon

Sharon — Wed, 11 Feb 2009 04:33:45 +0000

Thanks Sebastian. Where do you buy your vanilla beans in Edmonton? Are they priced reasonably?

By: Sebastian Lysz

Sebastian Lysz — Wed, 11 Feb 2009 01:12:27 +0000

Best Creme Brulee recipe ever.

really.

ever.

10 egg yolks
800ml cream
1/2 cup sugar
1 vanilla bean
1-2 oz any liquor you want (optional, but really, who doesn’t want alcohol fueled dessert?)
1 table spoon sugar per creme (for that delicious sugar crust)
bain marie

preheat oven to 325F

whisk eggs and sugar (and booze, if using) together in a bowl.
meanwhile, in a sauce pan, bring cream and vanilla bean (scraped out into cream) to a simmer.

Slowly whisk hot cream into egg yolks. Pour into a pitcher, and pour several ounces into each ramekin (should make around 8-4 oz creme brulees)
place in bain marie, and bake until just a big jiggly in the center. Let cool in bain marie. Chill, torch and serve.

By: Sharon

Sharon — Tue, 10 Feb 2009 06:02:41 +0000

Thanks Marcus!

By: Marcus

Marcus — Mon, 09 Feb 2009 21:04:08 +0000

Very interesting post, as are some of your other posts. I have bookmarked your great site for future visits.

By: Sharon

Sharon — Sat, 24 Jan 2009 22:50:41 +0000

CourtJ – my only hestiation with vanilla bean brulee is the cost of the beans themselves!

Alison – a chai pot de creme sounds wonderful!

By: Alison

Alison — Thu, 22 Jan 2009 17:32:01 +0000

Re: consistency – Not sure how much difference this makes, but I use 1 cup whipping cream, 1 cup whole milk, and 1/2 cup sugar for 4 egg yolks.

Another delicious pots-de-crème option is chai. Heat the cream with some tea and spices (or just use a chai tea bag, it’s easier that way!), then cover and let steep for a few minutes before straining and mixing with the yolk and sugar mixture. You can make the flavour as subtle or as bold as you like depending on how long you let it steep.

By: CourtJ

CourtJ — Wed, 21 Jan 2009 18:04:47 +0000

Nice! I think I have been plotting to give creme brulee a go now for about three months, but I keep avoiding it in fear that it will suck. I love vanilla too, and am a reasonably harsh judge of creme brulee when I go to restaurants. Seeing other people giving it a try makes me feel a bit more like I should just get over it and try.