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