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
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You need 1 cup of whipping cream
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Prepare 1/2 cup of whole milk
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You need 1/2 tablespoon of vanilla extract
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Prepare 3 ounces of chocolate
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It’s 4 of egg yolks
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You need 1/2 of of caster sugar
Steps
- Combine cream, milk, chocolate and sugar in saucepan (medium heat-low). Heat until bubbles appear at edges and steam appears, but not boiling..
- Meanwhile, whisk egg yolks, and vanilla extract..
- Slowly add hot cream mixture while whisking constantly..
- Pour mixture back into saucepan and return to medium-low heat. Cook, sitrring constantly with spatula to scrap bottom until mixture is thickened (3-5 minutes). Once thickened, cook for an additional minute, while continuing to stir..
- Remove from heat, let cool a bit and then put into egg..
- Let chill over night and serve when ready..
- Granulated sugar on top and melt with blowtorch for upper crust.
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.
