Crème Brûlée

Here’s one for all the sweet tooths out there, a classic.

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Ingredients

Adjust Servings
1litre heavy cream
1vanilla bean, split and scraped
1cup vanilla sugar, divided
6large egg yolks
1litre heavy cream
1vanilla bean, split and scraped
1cup vanilla sugar, divided
6large egg yolks

Directions

1.

To a sauce pan add 1 litre heavy cream, 1 vanilla bean, split and scraped
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2.

Bring to boil
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3.

Remove from heat and let it sit for 15 mins
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4.

To a mixer, add 6 large egg yolks and ½ cup vanilla sugar
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5.

Mix until colour lightens
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6.

Slowly mix in the cream
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7.

Pour mixture into ramekins and place them on a roasting tin
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8.

Fill roasting tin with hot water
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9.

Bake in oven for 45 mins
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10.

Cool down and refrigerate for 4 hours
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11.

Coat with vanilla sugar and torch for toffee crust
Mark as complete
12.

To a sauce pan add 1 litre heavy cream, 1 vanilla bean, split and scraped
Mark as complete
13.

Bring to boil
Mark as complete
14.

Remove from heat and let it sit for 15 mins
Mark as complete
15.

To a mixer, add 6 large egg yolks and ½ cup vanilla sugar
Mark as complete
16.

Mix until colour lightens
Mark as complete
17.

Slowly mix in the cream
Mark as complete
18.

Pour mixture into ramekins and place them on a roasting tin
Mark as complete
19.

Fill roasting tin with hot water
Mark as complete
20.

Bake in oven for 45 mins
Mark as complete
21.

Cool down and refrigerate for 4 hours
Mark as complete
22.

Coat with vanilla sugar and torch for toffee crust
Mark as complete

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