Creme Brulee
Even though this dessert sounds fancy to most but it's actually easy to bake.
Creme meant cream. Brulee meant burnt.
Burnt cream. Therefore, the final steps of torching the layer of sugar is exceptionally fun and important.
The crunch on the cream, is the spirit of creme brulee and it taste heavenly!
6 egg yolks
0.5 cup sugar
2 cups heavy cream (or whipped cream/half and half for healthier option)
1.5 tsp vanilla extract
Instructions:
1. Preheat oven to 325F
2. Whisk the egg yolks and half cup of sugar in a bowl.
3. Heat the heavy cream with vanilla extract in a medium saucepan over medium heat. as soon as it begins to simmer, remove from heat.
4. In a slow and steady stream, add the slightly boil cream, little by little at a time to the egg yolks, stirring continually.
5. Pour the liquid into 4 (6-8 ounces) ramekins.
6. Place the ramekins into a pan/tray. Carefully fill the tray with about half an inch of HOT water.
7. Bake just until the Creme Brulee is set, but still trembling in the center, approximately 40-45 minutes. (For a more accurate answer, use an instant read thermometer. They're done when the thermometer reads 170F)
8. When done, let them cool down, then chill for at least 4 hours or overnight
9. Sprinkle a layer of sugar evenly, then caramelize it with a kitchen torch.
Comments
Post a Comment