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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It’s 1,760 grams of Heavy Cream
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Prepare 330 grams of Sugar
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Prepare 330 grams of Egg Yolks
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It’s 2.5-1 tbsp of Vanilla Bean/Vanilla Bean Paste
Steps
- Combine all ingredients in a large bowl and immersion blend until smooth.
- Bake at 300 degrees in a water bath until sides are set and middle jiggles like an underbaked cake.
- Immediately take out creme brulee from water bath to stop cooking. Chill, once it chills the middle will solidify.
- Sprinkle sugar in the raw on top. Brulee with a torch or under broiler.
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.
