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Creme Brulee presented by 1859 Historic National Hotel, A Country Inn
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2 cups milk
3 cups half & half
4 cups sugar
2 each vanilla bean
18 each egg yolk
Separate egg yolks and place in a large bowl and stir. In another large bowl, combine the half & half and milk. Mix in sugar until it is dissolved. Heat mixture in a sauce pan and add two vanilla beans. Heat milk mixture to a simmer (169-175º). Remove from heat. Remove vanilla beans from milk mixture, place on a flat surface and split lengthwise. Then, using the dull edge of a knife, scrape out the inside of the beans. Rinse the bean pods in the warm mixture and discard the pods. Mix the scrapings from the bean pod into the milk. Gradually add the warm milk mixture to the egg yolks, mixing constantly.
The mixture should then be ladled into 4 ounce Pyrex custard cups. Then place the cups in a 4 inch deep baking pan, in a half inch of water. Place baking pan on stove top and bring water to a boil. Turn off heat and immediately cover pan with aluminum foil. Carefully place pan in convection oven preheated to 350º for 25 minutes or a regular oven for 30 minutes. Do not overcook, this is crucial to the texture of the finished product.
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1859 Historic National Hotel, A Country Inn
Yosemite / Jamestown, California
Near Yosemite! One of California's oldest boutique hotels in the Gold Country. Highly-acclaimed restaurant & original saloon
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Click here for pictures and information about the inn.
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More 1859 Historic National Hotel, A Country Inn Recipes:
National Hotel Cheesecake |
Raspberry Vinaigrette |
Halibut with Shrimp Pate and Apricot Glaze
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