Zutaten für Creme Brulee
- 2 cups heavy cream
- Vanilla Bean
- 1/4 cup granulated sugar (for egg yolks)
- Eggs
- 6 large egg yolks
- Dark Brown Sugar
- Fresh Raspberry
- Baking Chocolate
- Pralines
- Pecans
- Coffee Beans
- Bananas
- Butter
- Brandy
- Brown Sugar
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Zubereitung von Creme Brulee
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine the heavy cream, milk, sugar, and vanilla bean paste. Heat over medium heat, stirring until the sugar dissolves.
- In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and slightly thickened.
- Temper the egg yolks by slowly whisking in about 1/4 of the hot cream mixture. Then, gradually whisk in the remaining cream mixture.
- Strain the custard through a fine-mesh sieve into a bowl.
- Divide the custard evenly among six 6-ounce ramekins.
- Place the ramekins in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
- Bake for 45-55 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, sprinkle each ramekin with about 1 teaspoon of granulated sugar.
- Using a kitchen torch, caramelize the sugar until it forms a dark brown, brittle crust. Alternatively, you can broil in the oven for 1-2 minutes, keeping a close eye to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
105g
Fat
144g
Carbs
9g
