KANSAS CITY, Mo. -- Looking for a unique dessert that the whole family will enjoy? Summit Grill and Bar's pastry chef Nicolette Foster visited FOX 4 on Mondsay, Oct. 17 to share how she makes vanilla bean sea salt creme brulee. She says the recipe is easy to follow and doesn't take much time.
Vanilla Bean Sea Salt Creme Brulee in Chocolate Cup
heavy cream 7 cups
granulated sugar 4 1/2 cups
egg yolks 1 cup
whole egg 1
vanilla paste 2 teaspoons
fine sea salt 3 teaspoons
Bring the heavy cream, vanilla paste, and one third of the sugar to a boil. Using a whisk, combine the eggs and sugar. Add the salt.
Temper (pour) one third of the cream into the egg and sugar mixture and whisk thoroughly. Add the remaining cream and whisk again.
Pass through a fine sieve. Let sit for a couple minutes before skimming the foam. Pour into a 9 x 13 glass pan, cover with plastic, and bake at 300 degrees Fahrenheit until set. The custard should giggle slightly. Chill thoroughly for at least 3 hours. Spoon into chocolate cups, sprinkle with sugar, and caramelize using a blow torch.
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