Crème brûlée
Crème brûlée. 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 4 of egg yolks
-
It’s 250 ml of milk
-
It’s 200 ml of whipping cream
-
You need 1/4 cup of sugar (60g)
-
It’s of vanilla extract
-
It’s 1 tsp of orange blossom water
Steps
- Preheat oven at 400F.
- Bring to a boil cream, milk and aromatic ingredient over medium high heat. Remove from heat and let cool covered for 15min..
- Whisk together egg yolks and sugar until color just starts to lighten..
- Add cream a little at a time stirring continuously..
- Pour liquid in 4 ramekins..
- Bake for 25min at 400F in a bain-marie until creme is set but trembling in the middle. Time depends on thickness of the crème brûlée..
- Refrigerate for two hours..
- Remove from fridge 30 min before serving. Sprinkle sugar on top and melt with a torch..
Craig Lee for The New York Times Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small. It's even fun to say, even if it is a pain in the neck to type. I've loved it for a very, very, very long time. I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the cookbook-only recipes in there.
