Creme Brulee Recipe

Categories: Recipes

Creme Brulee Recipe

Creme Brulee

Creme Brulee. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.

Ingredients

You need 6 ounces of cream
You need 8 ounces of milk
Prepare 1/4 cup of granulated sugar
It’s 1 teaspoon of vanilla extract
It’s 5 of each egg yolks
You need of sugar for topping

Steps

Preheat oven to 250 degrees and set rack in the middle of the oven.
Place 4 individual ramekins ) in a 13×9 or similar pan..
Place the cream and milk in a saucepan and scald the it..
Whisk yolks and sugar together in a stainless steel bowl..
Add the vanilla to the cream mixture, then gradually temper the hot cream and milk mixture into the yolk and sugar mixture..
Skim the surface of the custard mixture to remove any foam.
Then pour approximately 5 oz into the ramekins..
Pour warm water into the hotel pan until it comes half-way up the sides of the ramekins..
Bake the custards approximately until set but still very pale on the surface. (The custard may be loose in the middle, but it will set as it cools.).
Remove the ramekins from the pan of water and transfer to a tray to cool. Wrap and refrigerate several hours or overnight..
To caramelize the tops of the creme brulee, blot the surface with a paper towel. Sprinkle an even 1/16" layer of granulated sugar on the surface. Place ramekins on a sheet pan under a preheated broiler or salamander or use a blow torch to caramelize the sugar. Serve immediately..

Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat. Whip egg yolks with the sugar until pale yellow and thick. A classic creme brulee is the perfect end to any meal! Creme brulee is one of the few desserts I order in restaurants.

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