Crème Brûlée
Ingredients:
5 large egg yolks
½ cup granulated sugar (plus more for brûlée)
2 cups heavy cream
1 tsp vanilla bean paste
Custard Base
Separate 5 eggs, reserve yolks.
In a bowl, whisk yolks with ½ cup sugar until smooth and slightly pale.
Set aside.
Heat the Cream
In a saucepan, add 2 cups heavy cream.
Heat over medium-low until it reaches 180°F
(do not boil).
Remove from heat and stir in vanilla bean paste.
Temper the Eggs
Slowly pour the hot cream into the yolks while whisking constantly.
Mix until fully combined and silky.
Bake
Preheat oven to 325°F.
Pour custard into ramekins.
Place ramekins in an oven-safe dish.
Fill dish with hot water halfway up the sides of the ramekins.
Bake for 30–40 minutes, until edges are set and centers gently jiggle.
Remove from oven and rest 5 minutes.
Transfer to refrigerator and chill at least 2 hours.
Brûlée
Sprinkle an even layer of sugar over each custard.
Torch until sugar melts and turns deep golden.
Let set for 30–60 seconds.
Crack.
Enjoy.
7 Comments
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Looks amazing!!
why did u put water in the tray???????????????????????
u da 1
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Bro that didn't bake up 100%. It's still liquid