Zutaten für Perfect Creme Brulee
- Heavy Whipping Cream
- 1/2 cup granulated sugar
- Extra Large Egg Yolks
- 1 tablespoon vanilla bean paste (or 1 vanilla bean, seeds scraped)
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Zubereitung von Perfect Creme Brulee
- Preheat your 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 occasionally, until the sugar dissolves completely. Do not boil.
- In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- Strain the custard through a fine-mesh sieve into a pitcher or bowl to remove any lumps or vanilla bean seeds.
- Pour the custard evenly into six (6-ounce) ramekins.
- Place the ramekins in a larger baking dish. Carefully pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a bain-marie for even cooking).
- Bake for 45-55 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Carefully remove the ramekins from the baking dish and let them cool completely at room temperature.
- Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the custards to fully set.
- Before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the surface of each custard.
- Using a kitchen torch, carefully caramelize the sugar until it forms a deep golden brown crust. Work quickly and evenly to avoid burning.
- Let the caramelized sugar cool slightly before serving. Enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
92g
Fat
72g
Carbs
8g
