Crème Brûlée

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Ingredients

  • 300 ml heavy cream 35% Arla
  • 100 ml fresh whole milk
  • 120 gr. Sugar
  • 4 medium egg yolks
  • 1 vanilla powder (vanillin)

 

For the caramel

  • 30 gr. brown sugar
  • 30 gr. white sugar

 

Method
In a saucepan, heat the milk, heavy cream, 90 gr. of sugar, and the vanilla powder.

In a bowl, lightly whisk the egg yolks with the remaining 30 gr. of sugar. When the
mixture in the saucepan is about to boil, remove it from the heat and gradually add it
to the egg yolk mixture, whisking continuously.

Immediately return the entire mixture to the saucepan and heat it for 5 seconds,
stirring with the whisk.

Pour the mixture into a pitcher and skim off any foam from the surface using a large
spoon.

Divide the mixture evenly into 4 oven-safe ramekins and place them in a large baking
tray with high sides.

Fill the tray with water until it reaches halfway up the sides of the ramekins.

Bake in a preheated oven at 150°C (fan setting) for approximately 45 minutes.

Allow the ramekins to cool completely, then sprinkle them with the sugar mixture
(brown and white sugar).

Using a blowtorch, carefully caramelize the sugar until it forms a golden, crispy layer.

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