Crème Brûlée
The Meatmen
March 18, 2013
No Reviews
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
Mark as complete
2.
Bring to boil
Mark as complete
3.
Remove from heat and let it sit for 15 mins
Mark as complete
4.
To a mixer, add 6 large egg yolks and ½ cup vanilla sugar
Mark as complete
5.
Mix until colour lightens
Mark as complete
6.
Slowly mix in the cream
Mark as complete
7.
Pour mixture into ramekins and place them on a roasting tin
Mark as complete
8.
Fill roasting tin with hot water
Mark as complete
9.
Bake in oven for 45 mins
Mark as complete
10.
Cool down and refrigerate for 4 hours
Mark as complete
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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