-
1
For the gelee, you will need to work several hours in advance, a day is even better so the gelee can set overnight.
-
2
Combine all the ingredients in a sauce pan and simmer gently for 5 minutes.
-
3
Pour into oven-proof dishes in which you will ultimately serve your brule.
-
4
All you need is a thin layer in each dish, approximately A 1/4 cup in each dish.
-
5
Place in cooler (refrigerator) until completely set (several hours or overnight).
-
6
Preheat oven to 300 degrees F. For the brule, you will need to split the vanilla bean in half and scrape out the seeds with the back of a pairing knife.
-
7
Heat the cream to a high simmer in a thick-bottomed sauce pan.
-
8
Add the vanilla pod and seeds to the cream, turn off the heat and allow to steep for 10 minutes.
-
9
In a stainless steel bowl, whisk the sugar into the yolks.
-
10
Whisk for one minute until it forms ribbons, then add the milk.
-
11
Pour in the cream after it has steeped for 10 minutes and has had a chance to cool a bit.
-
12
Remove the pod but leave the seeds.
-
13
You will need a water bath.
-
14
This is simply a pan filled with warm water that can hold your brule dishes.
-
15
The water should be just deep enough to come half way up the dishes.
-
16
This water helps to protect the delicate custard from getting too hot and scrambling.
-
17
Remove the dishes from the cooler (refrigerator) and divide the brule mix evenly among them.
-
18
Bake in a water bath until the custard is set.
-
19
The timing is difficult to determine because it depends on the shape and depth of the dishes you use.
-
20
But you can expect to be watching these anywhere from 25 minutes to 45 minutes.
-
21
They should just wiggle a bit when wiggled.
