Who doesn’t like a smooth, creamy, cold and Oh So Sweet dessert for the summer?
Now think of combining two classic favorites, Crème brûlée and Frozen Custard. That’s right we said it!
Crème brûlée Frozen Custard. Nothing can be more decadent and a piece of heaven, that you yourself can make in the comfort of your own home.
Our Très LA team stumbled upon this amazing recipe and we thought it was worth sharing.
So here’s to a Delicious Frozen Experience, Spoons Up!
12 egg yolk
1 cup superfine sugar, divided
1/2 teaspoon salt
1 vanilla bean cut in half and divided
2 cups cold heavy cream
1 cup cold half & half (can use whole milk)
1/2 – 3/4 cup raw sugar
Directions to make magic:
1. In a saucepan combine, heavy cream, half & half, half of sugar (superfine) and half of vanilla bean (scrape the yummy goodness inside the vb pod). Place oven medium-low heat and simmer until sugar dissolves.
2. In a mixing bowl whisk together egg yolks, half of sugar and salt. Whisk all these guys up until light and fluffy.
3. Once the cream mixture is scalding, add 1 cup to the yolk mixture, must whisk to prevent the mixture from scrambling.
4. Add the tempered yolk mixture to sauce pan and whisk together. Allow your mixture to scald (super hot, almost boiling), until mixture thickens enough to coat the back of a spoon, aprox. 3 to 4 minutes.
5. Strain the custard through a cheesecloth lined sieve, into a mixing bowl. Place the bowl into an ice bath and stir in remaining vanilla bean half (scrape out the yummy goodness) and throw in the pod.
6. Allow mixture to sit and cool down till it reaches room temp. Cover the custard and chill in the refrigerator for 8-12 hours (overnight) .
7. Freeze the custard according to your machine’s instructions.
8. Scoop the deliciousness, custard into small mason jars and place them in the freezer until fully frozen, 3-5 hours. (your almost there)!
9. Top frozen custards with a full layer of raw sugar (about 1 to 2 tablespoons). Carefully brûlée the tops of each custard and serve immediately!
Posted on 08/08/2014 at 12:00:00 AM