Creme Brulee: Difference between revisions
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#Pour liquid into ramekins, place ramekins in casserole. | #Pour liquid into ramekins, place ramekins in casserole. | ||
#Pour enough water to cover ramekins halfway into casserole. | #Pour enough water to cover ramekins halfway into casserole. | ||
#Bake until custard is set but still trembling in center - about | #Bake until custard is set but still trembling in center - about 50 minutes. | ||
#Remove ramekins from pan; refrigerate for at least 2 hours and up to 3 days. | #Remove ramekins from pan; refrigerate for at least 2 hours and up to 3 days. | ||
#Divide remaining 0.25 cups sugar evenly on custards, torch to melt. | #Divide remaining 0.25 cups sugar evenly on custards, torch to melt. | ||
Latest revision as of 22:09, 4 July 2018
Ingredients[edit]
- 16 fl oz heavy cream
- 0.5 vanilla beans, split and scraped
- 0.5 cups vanilla sugar, divided into 0.25 cup portions
- 3 large egg yolks
- 2 quarts hot water
Instructions[edit]
- Preheat oven to 325F.
- Heat cream, vanilla in medium saucepan over medium, bringing to boil.
- Remove from heat, cover, allow to sit for 15 minutes.
- Whisk together 0.25 cups sugar with egg yolks until well-blended and lighter in color.
- Add cream a bit at a time, stirring constantly.
- Pour liquid into ramekins, place ramekins in casserole.
- Pour enough water to cover ramekins halfway into casserole.
- Bake until custard is set but still trembling in center - about 50 minutes.
- Remove ramekins from pan; refrigerate for at least 2 hours and up to 3 days.
- Divide remaining 0.25 cups sugar evenly on custards, torch to melt.
