Greta's Goodies: Duck Egg Crème Brulee

There are very few desserts that beat the richness and decadence of a crème brulee. In Greta’s house, it’s a family favorite. Including time in the refrigerator, it’ll take more than 6 hours to craft your own. But it’s well worth the work and wait.

Using Duck Eggs

Once again, Greta is using duck eggs to make a special desert for her family. That’s because one of her little ones is allergic to a protein found in chicken eggs. Plus, the duck eggs add extra richness to the treat. This recipe can use either duck or chicken eggs. Just be sure to measure your egg yolks in a measuring cup.  

Ingredients

• 4 cups heavy cream (chilled)
• 2/3 cup granulated sugar
• 1 vanilla bean (halved lengthwise)
• ¾ cup large egg yolks (we used duck eggs)
• ¼ cup turbinado sugar
• Pinch salt

Coastal tip: Save the egg whites to create Greta’s Light and Airy Angel Food Cake. You can store them safely in the refrigerator for up to a week.  

Directions:

Preheat the oven to 300º F and place the rack on the lower-middle position.

Next, start a kettle of water to boil. Then cover the inside bottom of a baking pan with a dish towel and place eight 6-ounce ramekins into the pan so they do not touch.

In a medium saucepan, combine 2 cups of cream, 2/3 cups granulated sugar and the salt. Now, remove the seeds from your vanilla bean and add those to the saucepan.

Bring the mixture to a boil, stirring to dissolve the sugar. Take it off the heat and allow it to sit for 15 minutes. Finally, stir in the remaining 2 cups of cream.

In another bowl, slowly whisk the egg yolks and 1 cup of your cream mixture until smooth. Whisk in remaining mixture and combine thoroughly.

Now, pour your mixture through a fine-mesh strainer into a large measuring cup. You now have your crème brulee custard.

Pour that custard evenly into your ramekins.Carefully pour boiling water into the pan until you reach 2/3 of the way up the side of the ramekins.

Bake until the top of the custard is barely set. This should take about 35 minutes.                   

Take the ramekins out of the baking pan and place on cooling racks for 2 hours. Then, cover each with plastic wrap and refrigerate for at least 4 hours.

When you’re ready to serve, take out of the fridge, blot the moisture from the top, and sprinkle each with turbinado sugar.Using a torch, caramelize the sugar on the top of each dessert.

Finally, refrigerate again for 30 minutes and serve.

Find Everything You Need at Coastal  

Your Northwest owned and operated Coastal has everything the country needs, including canning supplies, camping gear, feed for your livestock and pets, as well as tools, clothing, gardening supplies, and so much more. Come on by and check out every aisle while you wait for your crème brulee to cool.