Coffee Beans, Vanilla Pods and Cinnamon Sticks
Coffee Beans, Vanilla Pods
and Cinnamon Sticks
Photographic Print

Newedel, Karl
Buy at





$19.95 Intro Offer (SC500 + Travel Mug + 2 lbs.) Starbucks

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Dessert Recipes

WB01419_1.gif (1881 bytes)

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"


Vanilla Crème Brûlée



 Gourmet Food 468x60 (5)

"Seize the moment. Remember all those women on the
'Titanic' who waved off the dessert cart."

~ Erma Bombeck

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!





Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Vanilla Beans Drying
Vanilla Beans Drying

Buy This at


La Belle Cuisine


Vanilla Crème Brûlée


by Nancy Silverton, 1986, Harper & Row



7 egg yolks
6 tablespoons granulated sugar or
3 ounces chopped maple sugar
3 cups heavy cream
2 vanilla beans, split and scraped

In a large heatproof bowl set over gently simmering water, whisk the egg
yolks and sugar vigorously until mixture thickens, forms a ribbon when the whisk is lifted, and resembles a thick hollandaise sauce. You may need to
take the bowl off the heat briefly a couple of times if the mixture gets too
hot and starts to cook too quickly around the edges of the bowl. Leave
the bowl over the heat most of the time, however, because it is essential
that the egg yolks be warmed through at this point.
Meanwhile, scald the cream with the vanilla beans. Slowly whisk into
the yolks. Cook over a pot of warm water for 40-45 minutes, stirring occasionally, until the custard is slightly thickened. The heat must be
very low – check the water from time to time to make sure it stays just
below simmering. The custard should never be too hot to put your
[impeccably clean] finger in comfortably.
The mixture is cooked when it is thick enough to heavily coat a finger
dipped into it and not to drip off. Strain through a fine-mesh strainer.
(When you dip you finger into the crème brûlée mixture, it should be
smooth. If there are any white dots in it, showing curdling, remove the
vanilla beans and process the mixture briefly in a food processor
before continuing.)

 Caramelizing a Dessert

Caramelizing the top of a custard dessert gives it a marvelous, translucent, golden-brown layer of crunchy caramel that cracks when broken with a
fork. Caramelized sugar adds texture to a custard, and when used on fruit, gives it a shiny glazed look/ To caramelize, a layer of sugar is sprinkled on
a dessert and then melted under very high direct heat, either under a broiler
or with a propane torch. Restaurant-style salamander broilers are perfect. Most home oven broilers will work on something solid, like a fruit tart,
broiled apple slices, or an oven-baked custard, but they won’t get hot
enough to caramelize sugar on a soft custard, such as the crème brûlées. When the broiler is not hot enough, the sugar will liquefy rather than brown.
One of my favorite tools is the propane torch, which is the fastest and most effective way to caramelize anything. Available in hardware stores at very reasonable prices (compared to a number of other kitchen gadgets), torches may seem a bit frightening at first, but they’re perfectly safe when used carefully. Their direct, powerful flame is not only enough to caramelize perfectly, but it is so localized that there is never any danger of burning the edge of a tart shell, as you can caramelizing under a broiler. A good torch should have a steady flame; if it sputters or goes out when tilted, it is faulty.
To caramelize with the torch, sprinkle the top of the dessert with a thin,
even layer of granulated or powdered sugar. Turn the torch on low, light
with a match, and adjust the flame to high. Sweep the torch evenly from
side to side, stopping just long enough in one place to allow the flame to
brown the sugar. If the sugar starts to bubble and burn, just blow it out.
Don’t caramelize the dessert more than 30 minutes before serving or the caramel will lost its crispness.

(A torch is also very useful for unmolding refrigerated or frozen desserts,
much easier to use than hot towels. For molded desserts, invert the mold onto
a cardboard or a platter and heat the bottom and sides briefly with the torch.
Shake out. With flan rings, simply heat the sides of the ring and remove.)

Featured Archive Recipes:
Classic Crème Brûlée
(Jacques Torres)

Crème Anglaise
Pastry Cream

Index - Miscellaneous Dessert Recipes
Index - Essentials
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: May 04, 2013.