For this holiday season, the Tri-City News reached out to home economics, foods and culinary arts teachers in School District 43 (SD43), as well as board of education trustees, to share what they'll serve for Christmas. Here's what teaching chef Frank Abbinante of the culinary arts teaching program at Coquitlam's Gleneagle Secondary will have on his table.
Exotic Christmas Crème Brule
Ingredients
- 1 litre whipping cream or egg nog
- ½ cup granulated sugar
- 12 large eggs
- 1 vanilla bean split and scraped (1 tablespoon of real vanilla)
- 2 litres boiling water
Instructions
- Preheat oven to 300°F.
- Put cream, sugar, and vanilla bean in a sauce pan. Heat on medium heat.
- When the cream bubbles around the edge (almost boiling 160°C) turn the burner off.
- Place yolks in a bowl and whisk ¼ of the mixture into the yolks in a slow, steady stream to temper.
- Take another quarter of the mixture and repeat the process. Take the egg mixture that has been tempered and pour it into the remaining hot cream while whisking.
- Strain the mixture into ramekins (6-ounce portions). Place the ramekins in a deep oven prove tray and into the oven. Carefully pour boiling water into the pan without getting any water into the mixture.
- Place in oven for approx. 40 minutes or until set. Allow it to chill in refrigerator overnight. Sprinkle sugar over the crème brule and either place under a broiler or use a torch to caramelize the top to a golden brown.
- Makes eight crème brule.
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