Recipe | Creme Brûlée
January 12, 2014
Sugar decoration by Bryan
A simple and delicious recipe adapted from BBC UK. No gas for torch this time, but will try to caramelize next time! (but it was still great without; still had a slight crust on top) We ate it hot fresh from the oven and saved one in the fridge - even creamier the next day after refrigerating.
Makes 6 to 8 depending on size of ramekin.
Ingredients
- 500 ml cream
- 6 egg yolk
- 3/8 cup sugar
1. Preheat oven to 300 F.
2. Pour cream in saucepan. Bring cream to boiling point, then reduce heat and simmer for 5 minutes. 3. Whisk egg yolks and sugar until pale and fluffy.
4. Pour cream into egg mixture and mix well until thickened.
5. Pour mixture in ramekins.
6. Fill large roasting tray wth hot water and place ramekins in, making sure water is halfway up the outsides (bain-marie). (I used a shallow pan which covered just a bit but still worked fine)
7. Bake for 40-45 minutes.
8. To caramelize: sprinkle teaspoon of sugar on the surface and caramelize with blow torch.
0 comments