Have you been needing an excuse to gorge on flaky croissants, rich crème brulees or buttery dishes? I think I have the perfect one for you! July 14th is Bastille Day, which is the French National Day. So say “oui” to that glass of champagne and wedge of quiche Loraine. Cheers to France and every bit of glorious food that they have ever blessed us with.
La Crème Brulee recipe from Escoffier School
Yields 6 ramekins filled with ¾ cup custard
- 4 Cups Heavy Cream
- ¾ Cups Sugar
- 10 Egg Yolks
- 1 Vanilla bean, split and scraped
- Combine all ingredients in a pot except yolks and barely scald
- Remove from heat and temper in egg yolks, strain through a china cap.
- Pour into ramekins.
- Place in a water bath and cover with aluminum foil
- Bake at 325 until done 20-40 minutes depending on size. They should be barely shimmering when gently shaking.
- Refrigerate until chilled.
- When ready to serve, spoon sugar over tops of custard and caramelize with a blow torch.