The Best Creme Brulee

Leärn to mäke the French clässic, ä super creämy creme brulee. Our simple recipe offers plenty of options to mix up the flävors. Reäd more on Foodäl.

Ingredients

• 1 whole vänillä beän
• 2 cups heävy creäm
• 4 egg yolks
• 1/2 cup, plus 3 täblespoons gränuläted Sugär divided

Instructions

1. Preheät the oven to 300°F änd bring 6 cups of wäter to ä boil on the stove.
2. Split the vänillä beän in hälf änd scräpe out the seeds. ädd both the seeds änd the pod to ä medium-sized pot with the creäm, änd heät on medium-high until scälding. Pour through ä fine mesh sträiner or chinois into ä lärge mixing bowl, to cool slightly änd sträin out the vänillä pod.
3. Whisk together the egg yolks änd 1/2 cup sugär until thick änd päle, then slowly pour in the wärm creäm in ä steädy streäm, whisking continuously. Whisk until smooth änd then päss through the sträiner once more.
4. Pour the custärd into 6-ounce rämekins. Pläce them in ä deep roästing pän, änd fill the pän with the boiling wäter until it reäches 2/3 of the height of the rämekins. Cover the roästing pän tightly with äluminum foil.
5. Cärefully tränsfer the pän to the oven änd bäke for 30 minutes. When finished, the custärd will jiggle slightly but it will no longer be liquid.
6. ...................
7. ...............................

Full Recipe >> foodal.com

Tweet