crème brûlée | Easy crème brûlée recipe
Ingredients 325ml Milk 175ml heavy cream 75gm sugar 4 egg yolks 1tsp vanilla essence 100gm sugar for caramel Instructions To prepare caramel, brown sugar in pan and spread a spoonful into each ramekin Mix the sugar and egg yolks together and set aside. Fresh cream and milk are heated together; remove from the heat and add vanilla essence. Incorporate the warm milk and fresh cream slowly into the egg yolks mixture and whisk constantly while pouring. Remove egg traces from the mixture by filtering. Divide the mixture between each ramekin in a large baking pan and fill to the top. Prepare the pan by filling it with hot water approximately one to two inches deep. The baking tray will be very hot, so handle it with care. For 160 degrees celsius, bake it for 50 to 60 minutes. Once the edges are set and the center is jiggly, bake until the edges are set. Remove the pan from the oven and place the ramekins in the refrigerator for 3 to 4 hours. Sprinkle granulated sugar all over the chilled custards and caramelize the sugar with a kitchen torch.
via YouTube https://www.youtube.com/watch?v=PmzOC6ZcVuU
Ingredients 325ml Milk 175ml heavy cream 75gm sugar 4 egg yolks 1tsp vanilla essence 100gm sugar for caramel Instructions To prepare caramel, brown sugar in pan and spread a spoonful into each ramekin Mix the sugar and egg yolks together and set aside. Fresh cream and milk are heated together; remove from the heat and add vanilla essence. Incorporate the warm milk and fresh cream slowly into the egg yolks mixture and whisk constantly while pouring. Remove egg traces from the mixture by filtering. Divide the mixture between each ramekin in a large baking pan and fill to the top. Prepare the pan by filling it with hot water approximately one to two inches deep. The baking tray will be very hot, so handle it with care. For 160 degrees celsius, bake it for 50 to 60 minutes. Once the edges are set and the center is jiggly, bake until the edges are set. Remove the pan from the oven and place the ramekins in the refrigerator for 3 to 4 hours. Sprinkle granulated sugar all over the chilled custards and caramelize the sugar with a kitchen torch.
via YouTube https://www.youtube.com/watch?v=PmzOC6ZcVuU
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