Makes: 24 small crème brulées
4 cups heavy cream
2 cups milk
3 cups sugar
10 egg yolks
“EGG SHELL” RAMEQUINS:
2 dozen eggs (use 10 of the eggs for the crème brulée. Save all 24 shells to use as “egg shell” ramequins. What to do with the 14 remaining eggs? Chef Poliquin suggests making a delicious Quiche! )
24 Egg Cups
1/2 cup maple syrup
3 oz white chocolate
1 pint Rasberries
3 oz dark chocolate
1 oz bourbon
½ cup strong espresso
½ cup coconut cream
2 fresh vanilla beans or 1 teaspoon vanilla extract
To prepare your “egg shell” ramequins, take a bottle cap (such as from an olive oil bottle) and gently break the top of the egg with it. This will create an “egg shell” ramequin for your crème brulée. Separate egg yolks from 10 of the eggs into two separate bowls ( 5 in each bowl) and set aside. Gently rinse the interior of the shells with hot water.
Place rinsed shells into egg cups*, set aside and begin making the crème brulée.
*If you do not have 24 egg cups, Chef Poliquin suggests using the cardboard egg carton as a baking dish for your crème brulée (see Crème brulée preparation below).
Preheat oven to 250 degrees Fahrenheit.
Combine half of the sugar, milk and cream in a medium sauce pan and bring to a simmer (do not boil).
In a separate bowl, whisk together the rest of the sugar with the egg yolks. Next, continue to gently stir this mixture while pouring the hot milk, cream and sugar mixture into it.
Split the crème brulée mixture into 6 equal parts (six separate small bowls will work nicely).
Now you may begin adding the flavor ingredients of your choice.
Some flavor suggestions from the Chef: maple syrup, vanilla, coconut, strong espresso, dark chocolate, bourbon, white chocolate, raspberry, etc...
Note: Don't forget to melt your chocolate before adding it to the crème brulée mixture.
Once your flavor ingredients have been added and you’ve created 6 different crème brulée, you may begin adding your crème brulée mixtures to your “egg shell” ramequins**. Place filled egg shell ramequins that are in the egg cups onto a baking sheet and create a “bain-marie” by adding ¼ inch of water to the pan. Place the baking pan of the crème brulées into a preheated (250 degree Fahrenheit) oven for 1 1/12 hours.
**If you do not have 24 egg cups, Chef Poliquin suggests using the cardboard carton from your eggs as a baking dish.
When done, place all 24 crème brulée into the refrigerator for 2 hours to cool.
Remove from the refrigerator and finish by sprinkling a small amount of sugar on top of each crème brulée. Then, carefully burn the sugar on the top of the crème brulée with a small crème brulée torch.
Serve immediately when carmelized.***
***If you do not have 24 egg cups, Chef Poliquin suggests melting caramel and dipping the bottom of each egg into the melted caramel and then placing the “egg ramequin” onto a plate, using the melted caramel like a sugar glue. The caramel should hold the crème brulée in place as it cools.