Black And White Crème Brûlée
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
42
Spice
58
Sweetness
34
Sourness
47
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Whole Milk2 cups
Heavy Cream2 tbsps
Granulated Sugar9 large
Egg Yolk (at room temperature)1 tsp
Cream Of TartarDirections:
1
For the custard: In a heavy medium saucepan, combine the milk, cream, and sugar
2
Split the vanilla bean and scrape the seeds into the milk mixture
3
Add the pod and bring to a boil over medium heat
4
Remove from the heat and let steep for 30 minutes, or until the mixture cools to room temperature
5
Discard the vanilla pod or reserve for another use
6
Place a rack in the center of the oven and preheat the oven to 300°F
7
Lightly beat the egg yolks with a fork, then whisk into the milk mixture
8
Strain the custard through a fine-mesh strainer into a 2- to 3-quart shallow gratin dish
9
Place the gratin dish in a large deep baking pan or a roasting pan
10
Pour enough very hot water into the pan to come three-quarters of the way up the gratin dish
11
Bake for 45 minutes
12
Check the custard by gently shaking the dish; the custard should be set but still move slightly
13
Test by inserting a knife into the custard; it should come out clean and almost dry
14
If necessary, cook the custard for 5 to 10 minutes longer, checking often
15
Carefully remove the gratin dish from the water bath
16
Let cool to room temperature, then cover and refrigerate until cold, at least 4 hours overnight
17
In a heavy medium saucepan, combine the milk, cream, and sugar
18
Split the vanilla bean and scrape the seeds into the milk mixture
19
Add the pod and bring to a boil over medium heat
20
Remove from the heat and let steep for 30 minutes, or until the mixture cools to room temperature
21
Discard the vanilla pod or reserve for another use
22
Place a rack in the center of the oven and preheat the oven to 300°F
23
Lightly beat the egg yolks with a fork, then whisk into the milk mixture
24
Strain the custard through a fine-mesh strainer into a 2- to 3-quart shallow gratin dish
25
Place the gratin dish in a large deep baking pan or a roasting pan
26
Pour enough very hot water into the pan to come three-quarters of the way up the gratin dish
27
Bake for 45 minutes
28
Check the custard by gently shaking the dish; the custard should be set but still move slightly
29
Test by inserting a knife into the custard; it should come out clean and almost dry
30
If necessary, cook the custard for 5 to 10 minutes longer, checking often
31
Carefully remove the gratin dish from the water bath
32
Let cool to room temperature, then cover and refrigerate until cold, at least 4 hours overnight
33
For the mousse: Melt the chocolate and butter in the top of a double boiler set over gently simmering water, stirring occasionally until smooth
34
Remove from the heat and let sit in a warm spot until tepid or barely warm
35
(If the chocolate is too hot when added to the yolks, the yolks could curdle; if the chocolate is too cool, flakes of chocolate may form in the yolks
36
) The mousse is best made with a whisk or with a hand mixer; a stand mixer may not be able to whisk such a small quantity
37
In a medium bowl, whisk the egg yolks with 1 tablespoon of the sugar until a slowly dissolving ribbon forms when the whisk is lifted
38
Fold in the tepid chocolate
39
In a medium bowl, using a clean dry whisk or beaters, beat the egg whites with the cream of tartar until soft peaks form
40
Add the remaining 1 tablespoon sugar and continue beating until barely stiff peaks form
41
Gently fold half of the whites into the chocolate mixture, then fold in the remaining whites
42
Spoon the chocolate mousse over the chilled custard, smoothing the top with a small offset spatula
43
Wipe the rim of the dish with a damp towel to remove any chocolate
44
Cover with plastic wrap and refrigerate for at least 6 hours, or, preferably, overnight
45
Thirty minutes before serving, remove the crème brûlée from the refrigerator
46
Melt the chocolate and butter in the top of a double boiler set over gently simmering water, stirring occasionally until smooth
47
Remove from the heat and let sit in a warm spot until tepid or barely warm
48
(If the chocolate is too hot when added to the yolks, the yolks could curdle; if the chocolate is too cool, flakes of chocolate may form in the yolks
49
) The mousse is best made with a whisk or with a hand mixer; a stand mixer may not be able to whisk such a small quantity
50
In a medium bowl, whisk the egg yolks with 1 tablespoon of the sugar until a slowly dissolving ribbon forms when the whisk is lifted
51
Fold in the tepid chocolate
52
In a medium bowl, using a clean dry whisk or beaters, beat the egg whites with the cream of tartar until soft peaks form
53
Add the remaining 1 tablespoon sugar and continue beating until barely stiff peaks form
54
Gently fold half of the whites into the chocolate mixture, then fold in the remaining whites
55
Spoon the chocolate mousse over the chilled custard, smoothing the top with a small offset spatula
56
Wipe the rim of the dish with a damp towel to remove any chocolate
57
Cover with plastic wrap and refrigerate for at least 6 hours, or, preferably, overnight
58
Thirty minutes before serving, remove the crème brûlée from the refrigerator
59
To caramelize the brûlée: Sprinkle the sugar in an even layer over the top of the mousse
60
If using a torch, work from one end of the dish to the other
61
Adjust the level of the torch as necessary to regulate the heat, moving the flame over the surface to caramelize the sugar
62
If using a broiler, place a rack on the highest level and preheat the broiler
63
Broil until the sugar is melted and caramelized, about 2 minutes
64
Watch carefully, and move or turn the dish as necessary for even caramelization
65
Sprinkle the sugar in an even layer over the top of the mousse
66
If using a torch, work from one end of the dish to the other
67
Adjust the level of the torch as necessary to regulate the heat, moving the flame over the surface to caramelize the sugar
68
If using a broiler, place a rack on the highest level and preheat the broiler
69
Broil until the sugar is melted and caramelized, about 2 minutes
70
Watch carefully, and move or turn the dish as necessary for even caramelization