Brown Butter Crème Brûlée by Chef Selina Progar | Talk Pittsburgh
PITTSBURGH (KDKA) -- Pastry Chef Selina Progar, of Eleven, is sharing her recipe for a toasty, warm Crème Brûlée dessert that will warm your soul this winter.
Brown Butter Crème Brûlée
with Toasted Marshmallow Fluff and a Walnut Cookie Butter Gianduja
Ingredients:
- Yolks- 150g
- Brown sugar - 122 g
- Heavy cream 560 g
- Salt 5 g
- Browned butter 60g
- Vanilla bean 1
Directions:
- Boil water and reserve on the stove- the water should be 180 F
- Turn oven to 300 degree low fan
- Set up a oven proof pan with ramekins
- Place butter, heavy cream and salt in a pot and heat until it reaches 170 F. Be sure to stir occasionally
- Add sugar to cream and butter and stir until dissolved
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- In a bowl or Tupperware container add egg yolks and vanilla.
- And using a whisk or immersion blender pour cream mixture until yolks slowly while whisking and blending.
- Combine until smooth.
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- Pour into ramekins about half way up.
- Fill up the pan around the ramekins with the water from the stove
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- Place in preheated oven and bake until the custard is set. About 40 minutes. It could take longer.
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- Let cool completely, preferably overnight.
- Sprinkle with sugar, and torch until caramelized.
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- Serve with marshmallow fluff and cookie. Or your favorite fruit.
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