Here at ECHO we love cooking on the river and sometimes we get a wild hair to try things out of the ordinary. Last week we decided to try and make Creme Brulee from scratch. We found a great recipe on the internet and scaled it up for a group of 30.
36 egg yolks
2-1/4 cups white sugar, divided
1 tablespoon vanilla extract
15 cups heavy cream
3/4 cup brown sugar
1. Prepare 2 dutch ovens by heating the lids and lighting 50 coals.
2. Separate 36 egg yolks. Add 4 tablespoons sugar and vanilla in a mixing bowl and beat until thick and creamy.
3. Pour cream into a dutch oven and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4. Pour cream mixture into the top of a double boiler. You can create a double boiler by placing a dutch oven in a bigger pan or a dish pail. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately.
5. Separate cream mixture into 2 dutch ovens. Bake for 30 minutes. Remove from oven and cool to room temperature by holding the dutch ovens in the river.
6. Refrigerate for at least 1 hour by putting the dutch ovens on ice in a cooler.
7. In a small bowl combine the remaining brown and white sugar.
8. Scoop the custard into small bowls (sierra cups work great) and use a spoon to create an even top surface. Sift the sugar mixture evenly over the top of each cup.
9. Use small propane torch or creme brulee torch to carmelize the sugar. It should melt into a solid layer on top of the custard.