Crème Brûlée Recipe
Ingredients:
Makes 4 servings
4 egg yolks, room temperature
65 g sugar
pinch of salt
1 tsp vanilla extract
400 ml whipping cream (35% fat)
4-6 tsp granulated sugar, for caramelizing
1.Preheat oven to at 325°F (160°C). Place four 150 ml ramekins or custard cups in a baking dish. Set aside.
2.In a bowl, beat yolks with salt and sugar together until light, about 1 to 2 minutes. Stir in the vanilla extract.
3.Heat cream in saucepan over medium-high heat until small bubbles form around edge of pan.
4.Pour the hot cream into the beaten egg yolks, mixing continually.
5.Pour mixture into ramekins, dividing evenly. Pour very hot water into baking dish to reach halfway up ramekins.
6.Bake until mostly set but with a slight jiggle in the center, about 25 to 30 minutes.
7.Carefully remove ramekins from water. Cool on wire rack. When cool, cover with plastic wrap and refrigerate for least 2-4 hours.
8.When ready to serve, sprinkler 1-2 tbsp. sugar evenly over surface of desserts. Using a mini torch or by placing the ramekins directly under the broiler, heat until sugar melts and caramelizes.
23 апр 2019
