Chef Brian Ross was in to give us ideas for a 5 course Valentine’s Day dinner.
Chef Ross made the classic creme brulee, but he showed us a new trick to making this classic dessert easier.
Below you will find the recipe Brian made on air:
Egg Yolks 12 ea
Granulated Sugar 10 oz
Heavy Cream 32 oz
Vanilla Extract 1 oz
Amaretto Liqueur 2-3 oz
Granulated Sugar As needed
Separate egg yolks from the whites. Place yolks in mixing bowl. Add sugar. Whip or beat until yolks change to a light yellow and increase in volume. Continue mixing and add vanilla, amaretto and cream. Mix well.
Strain through a sieve into ramekins, full. Place ramekins in baking pan and add hot water to cover approximately half way up the side. Cover pan with foil and bake at 350 degrees until custard is almost set, about 30 minutes. Remove foil and bake for another 10 to 15 minutes until custard is set all the way.
Remove from oven and cool while still in water bath.
Place approximately tablespoon of sugar on top of custard. With a torch melt the sugar until it becomes molten and flows around top of custard.
Let set for at least two minutes and serve.