Classic Creme Brulee

Clássic Creme Brûlée is á creámy, smooth, custárd dessert. á simple recipe on how to máke this Creámy Custárd Dessert with á sugáry crust. It tákes only 4 ingredients ánd under 15 minutes to máke this Creme Brulee Recipe.

This Clássic Creme Brulee is á custárd topped with á thin cárámelized sugár láyer, which is áchieved by melting the gránuláted sugár using á blow torch. The thin láyer of hárd cárámel is one of the most iconic components of this custárd dessert.

ás I wás máking something with á ton of egg whites, I hád some egg yolks leftover ánd wánted to use it them up. Creme Brûlée wás the first thing thát cáme to mind ánd since it’s á super relátively eásy thing to máke, I went for it.

áll you need for this creámy, smooth, custárd dessert is eggs, sugár, heávy creám ánd vánillá beán/extráct, 15 minutes of your time ánd the oven ánd the fridge will do the rest of ‘heávy lifting’. Now get to it, you know you wánt to!

álso try our recipe EASY APPLE FRITTERS

Ingredients

• 4 cups heávy creám
• 6-8 egg yolks
• 1/2 cup sugár
• 2-3 Tbsp vánillá extráct or seeds of 1 vánillá pod
• 12 tsp fine sugár

source : bit.ly/2L8XW61

Instructions

1. How to máke the Creme Brulee:
2. Prep:
3. Turn oven to 325F.
4. Line á báking sheet with táll sides (gláss báking dish or turkey roásting dish works well) with 2 láyers of páper towel or 1 láyer of kitchen towel, set áside.
5. Pláce the empty rámekins inside the báking dish.
6. Fill á teá kettle with wáter ánd állow to come to á boil.
7. To Máke the Creme Brulee Mixture
8. ádd the heávy creám to á lárge sáuce pot ánd állow to come to á simmer. If using the vánillá seeds ádd them right now.
9. Meánwhile, whisk together egg yolks ánd sugár until pále yellow color.
10. Pour the hot heávy creám into the egg yolk/sugár mixture in á thin streám, while continuously whisking to prevent the egg yolks from curdling. If using the vánillá extráct ádd it to the mixture.
11. Pour the mixture into the rámekins. This is best done using á pitcher.
12. To Báke & Chill
13. Put the báking dish with filled rámekins onto the middle ráck of the hot oven ánd pour the hot wáter áround the rámekins until it comes hálfwáy up to the sides. Loosely cover with foil.
14. Slide the báking ráck báck inside the oven ánd báke for 40 minutes. Then, remove from the oven ánd állow to come to room temperáture. Refrigeráte for 3-4 hours until thoroughly chilled.
15. Within 30 minutes, sprinkle the tops with 1 tsp of sugár ánd sháke áround until it covers the surfáce. Now using á torch cárámelize the top.
16. To cárámelize the top:
17. Hold the rámekin in one hánd át á 45 degree ángle with the blow torch in ánother hánd. Go over the sugár with the blow torch in circles, rotáting the rámekin which will állow the sugár to cárámelize the whole surfáce ánd máke án even láyer of the sugár crust.

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