Description
A bunch of us were sitting around in the gatehouse of the residence inn – cedar rapids (ia). One of the ladies was joking about turning her husband into a diamond when he died. We were trying to think of something with a really high fat content that was high in calcium for better bone structure. Hence, diamond creme brulee, all of the calcium and twice the fat!
Ingredients
- Egg Yolks
- Egg
- Sugar
- Heavy Cream
- Vanilla Beans
- Butter
Instructions
- Whisk together the eggs and sugar in a large stainless steel or glass bowl
- Place the bowl over a large 3 or 4 quart saucepan filled with simmering water
- With the heat on low, whisk the mixture vigorously and continuously until you can form ribbons
- This is where you can lift the whisk out of the mixture, write your name, and it doesnt disappear for about 5 to 10 seconds
- This can take as long as 30 minutes
- My son and i used a black and decker gizmo and it took about 15 minutes but was somewhat messy
- Slowly whisk in the cream
- Split and scrape the vanilla beans into the mixture
- Put the vanilla beans in there too
- Stir often with the whisk until the mixture can coat a spoon with only a slow drip
- It will be about the consistency of vegetable oil
- Remove the custard from the stove and whisk in the butter, one pat at a time
- When the butter is fully melted, strain the mixture through a sieve and transfer it into ramekins or custard cups
- Be sure to leave about inch for the last step
- You can transfer it into a bowl and chill first before putting it in ramekins
- Place in refrigerator until cold
- Remove the cups from the refrigerator and sprinkle sugar on top until it is about 1 / 8 inch thick
- Heat the tops of the custard with a kitchen torch until the sugar is caramelized