Creme brulee that has caramelized sugar and a delicious citrus grapefruit flavor!
Preheat the oven to 325°F and place the baking rack in the middle.
In a medium saucepan combine the cream, the seeds from the split vanilla bean, the vanilla pod itself, the citrus zest and heat the cream until almost boiling.
Meanwhile, in a large bowl whisk together 6 egg yolks and 1/2 cup sugar. Slowly pour the hot cream in, while continuing to whisk. This will temper the egg yolks.
Right before serving, sprinkle 1 teaspoon of sugar on top of your custard (for round soufflé baking ramekins - 1 tsp, for the shallow crème brulee ramekin – 1 tblsp), then shake the ramekin around for the sugar to evenly distribute throughout the surface. Take your blow torch and point towards the middle, slowly rotating the flame in circles. As the sugar caramelizes rotate the ramekin and continue with the blow torch towards the outer edges until all of the sugar has been caramelized.
Whip 1/2 cup chilled heavy cream with 1 Tbsp sugar and 1/2[adjustable][/adjustable] tsp vanilla extract until fluffy and supple, with hand mixer.
Citrus zest can be simply omitted. Keep in the fridge until ready to caramelize. Serve as soon as the sugar has been caramelized for best results.
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