Make Your Own Crème Brûlée
Ingredients: (4servings)
480ml Heavy Cream
5 Large Egg Yolks
100g granulated sugar (4–6 teaspoons extra for topping)
1 teaspoon vanilla extract
A pinch of salt
Instructions:
Preheat oven to 160°C (325°F)
In a saucepan, warm the heavy cream until it’s steaming but not boiling.
In a bowl, whisk together egg yolks, sugar, vanilla extract, and salt until smooth and slightly pale.
Slowly pour the hot cream into the yolk mixture very little at a time, whisking constantly, so you don’t scramble the eggs. (you've made custard)
Pour the custard through a fine sieve into another bowl to remove any cooked bits.
Place 4 ramekins in a deep baking dish, divide the custard mixture evenly among them.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 30–40 minutes, or until the custards are set but still slightly jiggly in the center.
Remove ramekins from the water bath.
Let them cool to room temperature, then refrigerate for at least 4 hours or overnight.
Just before serving, sprinkle 1–1½ teaspoons of sugar evenly over each custard.
Use a kitchen torch to melt and brown the sugar until it forms a crisp shell. and Serve Immediately.
And remember — the most dangerous part of making crème brûlée is accidentally eating three in a row while “taste-testing”. 😄
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