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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat Oven to110C (gas mark ¼). | 2. Pour the cream into a saucepan. Split the vanilla pod lengthwise and scrape the seeds into the cream. Chop the empty pod into pieces, and add to the cream. | 3. Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes. | 4. In a heatproof bowl, beat the sugar and egg yolks together until pale and fluffy. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened. | 5. Strain the mixture through a fine sieve into a large jug and then use to fill six ramekins or crème brulee dishes to about two thirds full. Add approx 6-8 Griottines per ramekin. | 6. Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides (this is called a bain marie). | 7. Place the bain marie onto the centre shelf of the oven and bake for 1 hour and 30 minutes, or until the custards are just set but still a bit wobbly in the middle. | 8. Remove the ramekins from the water and set aside to cool to room temperature. | 9. Chill until needed. | 10. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brulee, then caramelize with a blow torch or under the grill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	100	g		322.0	3.59	15.86	26.54
sugar	65			52388.7	13103.74	0.0	0.0
double cream	500	ml		-	-	-	-
cherry	150			11625.0	2831.85	232.5	69.75
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
sugar				52388.7	13103.74	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.