Crème Brûlée
Crème Brûlée 🍨 Take 3 egg yolks and whisk with 1/4 cup of sugar. Scrape a vanilla bean and add the vanilla. Heat about a cup of heavy cream until bubbling then take off immediately. Slowly combine cream with egg mixture a little at a time until fully combined. Pour in a ramekin and bake until barely jiggly in the middle at 300-325 degrees. Depending on depth of ramekin it could take from 30 minutes up to an hour or so. Let come to room temp then refrigerate for at least 4 hours. Add a thin layer of sugar on top once the custard is set and torch until caramelized. Be sure to constantly move your torch around so you don’t burn one spot and melt the cream. Allow to cook for a couple minutes or until a hard shell is formed then enjoy! If you want more servings you can just double or triple the recipe!🔥
What you need
Instructions
Take 3 egg yolks and whisk with 1/4 cup of sugar. Scrape a vanilla bean and add the vanilla. Heat about a cup of heavy cream until bubbling then take off immediately. Slowly combine cream with egg mixture a little at a time until fully combined. Pour in a ramekin and bake until barely jiggly in the middle at 300-325 degrees. Depending on depth of ramekin it could take from 30 minutes up to an hour or so. Let come to room temp then refrigerate for at least 4 hours. Add a thin layer of sugar on top once the custard is set and torch until caramelized. Be sure to constantly move your torch around so you don’t burn one spot and melt the cream. Allow to cook for a couple minutes or until a hard shell is formed then enjoy! If you want more servings you can just double or triple the recipe!🔥View original recipe