Prep 20 mins
Cook 1 hr
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!
- 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 doesn’t 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 ½ 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. (I’ve heard you can do this in a broiler, but I’ve never tried. The torch is too much fun.).
What a lovely rich, decadent treat this is. I used good quality vanilla bean, so glad I did. Quite a work out making this dish but the end result was perfection, silky, creamy and oh sooo flavorful. I made 1/2 a recipe and ended up with three desserts. Thank you for sharing this recipe. Made for Spring Pac 2014.