Duck Egg Crème Brûlée

Serves: 4

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vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 275° F. Butter 4, 1-cup-wide ramekins and set them in a large, oven-safe baking dish (such as a rectangular cake pan).

Whisk duck egg yolks and 6 tablespoons of sugar in a medium bowl until yolks are slightly thickened and pale yellow in color. Add cream to egg yolk mixture and stir to combine.

Pour custard mixture into prepared ramekins. Add enough hot tap water to the baking dish to come halfway up the sides of the ramekins.

Carefully place baking dish containing custards on the center rack of the oven. Bake uncovered for 35 minutes, until custards are just set. If the custard is still liquid in the center, bake for an additional 5 to 10 minutes.

Remove baking dish from oven and let the custards cool to room temperature without removing them from the hot water. When custard is at room temperature, cover with plastic wrap and transfer to refrigerator until fully chilled. Custard can be kept chilled for up to two days.

To finish custard, move oven rack to its highest position and preheat the broiler element of the oven. Remove plastic wrap from custards and top each custard with 1 tablespoon unbleached sugar. Rotate the custards to evenly distribute sugar over surface. Place custards on a sheetpan and place under broiler.

In 2 to 3 minutes, the sugar will have melted and caramelized, forming a crispy sugar shell atop the custard. Rotate sheetpan as necessary to uniformly caramelize sugar. Remove custards from oven and allow sugar shell to set for 1 to 2 minutes.

If crème brûlée is served immediately the custard will be warm and slightly soft. For a firmer, chilled custard, return the crème brûlée to the refrigerator and chill for 30 minutes. Although the chilled custard is traditional, the sugar shell is at its best when eaten right away. Either option is delicious.

Recipe by Erica Strauss

Source: PCC Sound Consumer, July 2011

More about: cream, desserts, eggs

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