| Yield 1X: | 130.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Dairy | ||
| Portions: | 21.7 | ||||
| Shelf life: | 4 days | ||||
| Date: | 1.25.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Cream, manufacturing | 4 | 8.00 |
| Sugar | 12.00 | |
| Vanilla beans, split and scraped – 4 | 6.00 | |
| Egg yolks (36) | 1 | 14.00 |
| Mixed berries – raspberries, blueberries | 2 |
Carefully measure and prepare all ingredients.
Combine the cream and vanilla bean pods and seeds in a large sauce pan, then bring the cream and vanilla beans to a boil. Reduce to a low simmer.
In a large bowl, whisk the sugar and the egg yolks together until light yellow.
Slowly whisk the hot cream into the egg mixture, then place the bowl over a water bath.
Whisk regularly until the mixture becomes thick, and then begins to boil. It will curdle.
Strain to remove vanilla beans, then transfer to a bucket in an ice bath, then puree until completely smooth and cool with the beurre mixer. When mixture is cool, but still pourable, portion out into square dishes with berries on bottom. Chill until set. Brulée and serve.