https://www.youtube.com/watch?v=ZCU5puiVC3AWant a quick and simple dish that will dazzle your friends?
Join Embassy Suites at Kingston Plantation Chef Thomas Hiestand as he guides you step-by-step in preparing this quick and easy recipe for Crème Brulee. Make your guests or family believe they are eating at 5-star restaurant!
Gather your ingredients and follow along with the video as Chef Thomas Hiestand guides you to an elegant starter to any meal.
Have a Myrtle Beach area recipe you would like to see? Drop us a line at GoToMyrtleBeach.com.
- 2 1/2 cups heavy cream
- 3/4 cup sugar
- 1/2 vanilla bean, split lengthwise and seeds scraped
- Pinch salt
- 5 large egg yolks, lightly beaten
- 6 tablespoons sugar
- Preheat the oven to 325°F and arrange the ramekins on a large rimmed baking sheet.
- In a medium saucepan over moderately high heat, combine the heavy cream, 1/2 of the sugar, the vanilla bean seeds and pod, and the salt and bring to a boil, stirring to dissolve the sugar.
- While the cream is heating, combine the egg yolks with the remaining sugar and whisk to combine. Gradually add about 1/3 of the hot cream to the yolks, whisking constantly, then add the remaining hot cream and stir to fully combine. Strain the custard through a fine-mesh sieve into a clean container. Carefully ladle or pour the custard into the ramekins, filling them to the rim.
- Place the baking sheet in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake until the edges have set but the center still jiggles when the ramekin is gently shaken, 20 to 25 minutes.
- Remove the ramekins from the water bath and let cool on a rack for 30 minutes then wrap individually and refrigerate for at least 3 hours.To serve: Sprinkle the top of each custard with a thin even layer of sanding sugar, using about 1 tablespoon per ramekin. Use a kitchen blowtorch or the broiler to evenly melt and caramelize the sugar. Serve immediately.
Want to see Chef Thomas make your favorite dish or visit a Myrtle Beach area restaurant to see how they make a signature dish? Drop him a line here.http://www.myrtlebeachlife.com/wp-content/uploads/sites/3/2064/12/Chef-Thomas-Hiestand-300×289.jpg
Chef Thomas is the executive chef at Embassy Suites at Kingston Plantation, which includes Vintage 12 and the Coastal Grill. He is a certified Executive Chef with American Culinary Federation and twice published author. Originally from Chicago, he also has 10 years experience as an educator at the collegiate level and is a nine-time recipient of the Triple A Four Diamond Award.