Smoked Vanilla Candied Custards
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Smoked Vanilla Candied Custards

Smoked Vanilla Candied Custards

Rich vanilla bean créme brulé starts with Yoplait® ParfaitPro® Greek Yogurt Vanilla, and finishes with a stunning sugar and smoked sea salt drizzle.

Servings: 24 servings
Crème Brulee
INGREDIENT
WEIGHT
MEASURE
Vanilla bean, split length-wise, seeded
1 each
Yoplait® ParfaitPro® Greek Vanilla Yogurt (22574)
8 lb
2 bags
Egg yolks
9.50 oz
16 each
Granulated sugar
7 oz
1 cup
Sugar Shell
INGREDIENT
WEIGHT
MEASURE
Water
8 oz
1 cup
Cream of tartar
1/2 tsp
Granulated sugar
14 oz
2 cups
Light corn syrup
8 oz
2/3 cup
Sea salt, smoked
1 Tbsp
Crème Brulee
  1. Add the vanilla bean seeds and the remaining crème ingredients to bowl of a mixer fitted with a paddle attachment.
  2. Mix on medium speed for 2-3 minutes until ingredients are completely combined.
  3. Deposit approx. 5.5 oz crème batter using a #6 scoop into each of 24, 7 oz oven-safe ramekins.
  4. Place ramekins, 1 inch apart, in 2-inch deep hotel pans. Fill each pan with water until it reaches halfway up the side of the ramekins.
  5. Bake as directed or until crème has just set; do not over-bake.
  6. Remove baked ramekins from water-bath and place in refrigerator for 90 minutes. Note: Do not prepare sugar shell until ready for service.
BAKE:
TEMP
TIME
Convection Oven*
275°F
40-50 minutes
Standard Oven
325°F
48-53 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 20 minutes of baking.
Sugar Shell
  1. Add water to large, heavy-bottomed saucepan and bring to a boil. Add cream of tartar and mix to incorporate.
  2. Turn off heat and add sugar and corn syrup to the hot water. Bring the mixture to a boil.
  3. Use a wet pastry brush to carefully remove sugar crystals that cook to the side of the pan.
  4. Place a candy thermometer on the side of the saucepan. Allow the mixture to boil until it reaches hard-crack stage at 300°F.
  5. Turn off heat and let the syrup cool to approx. 160°F; add smoked salt to the syrup and stir until dissolved.
  6. Drizzle, in a lattice pattern, approx. 1 Tbsp of syrup on top of each cooled ramekin of cream.
  7. Let the syrup cool completely until hardened. Serve immediately.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 serving
Calories
290
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
125mg
42%
Sodium
350mg
15%
Total Carbohydrate
50g
17%
Dietary Fiber
0g
0%
Sugars
40g
Protein
15g
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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  • Yoplait ParfaitPro is a registered trademark of YOPLAIT MARQUES (France) used under license.

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