Creme Brûlée
Equipment
- 4 ramekins
- mini blowtorch
Ingredients
- 4 egg yolks
- .25 cup sugar
- 2 cups heavy cream
- 2 tsp vanilla extract
Instructions
- Preheat oven to 300 F.
- Whisk egg yolks and sugar in a large container together.
- Heat heavy cream and vanilla extract slowly close to a boil but do not let it scald.
- Pour cream mixture into egg yolk and sugar mixture slowly to temper eggs, whisking constantly.
- Pour mixture into ramekins. Torch surface quickly to get rid of bubbles.
- Pour boiling/hot water into a baking pan, less than 25% of the level of the ramekins.
- Place ramekins into water bath.
- Bake for 30-40 minutes.
- Refrigerate for a couple of hours before serving, ideally overnight.
- Top with sugar and torch to caramelize.
- Serve immediately.
Notes
Optional: mix frozen/fresh berries with cream, matcha powder
Add 1 more egg yolk for firmer custard
Less time baking with small ramekins
16: 15 minutes