Creme Brulee

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This Valentine’s Day I made Crème Brûlée for my dear hubby. I’ve always wanted to make this and I bought a torch for this a really really long time ago. This is actually very easy to make, but the extra egg whites was always something that stopped me from making it. I also made the caramel top a bit too thick, and not burnt enough.

Ingredients

  • 6 egg yolks
  • 2 cups of whipping cream
  • 1/3 cup of sugar
  • 1 tsp of vanilla extract
  • boiling water
  • 8 tsp of sugar (for caramel)

Directions

  1. Preheat over to 350 F.
  2. In a small bowl, beat egg yolks with a wire whisk.
  3. In a large bowl, stir whipping cream, 1/3 cup of sugar, and the vanilla until well mixed. 20170214_122717_%e5%89%af%e6%9c%ac
  4. Add egg yolks, beat with wire whisk until evenly colored and well blended. 20170214_123050_%e5%89%af%e6%9c%ac
  5. In an 8 inch pan, place 4 6-oz ramekins. Pour cream mixture evenly into ramekins. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins. 20170214_123844_%e5%89%af%e6%9c%ac
  6. Carefully place pan with ramekins into the oven. Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).20170214_131653_%e5%89%af%e6%9c%ac
  7. Using tongs or grasping tops of ramekins with pot holders, carefully transfer ramekins to cooling racks. Cool to room temperature, about 2 hours. Cover tightly with plastic wraps, refrigerate until chilled, at least 4 hours but no longer than 48 hours.
  8. Uncover ramekins, gently blot any liquid from tops of custards with paper towel. Sprinkle 2 tsp of sugar over each chilled custard. Gently remove the excess sugar from the custard.20170216_150136_%e5%89%af%e6%9c%ac
  9. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.20170216_150410_%e5%89%af%e6%9c%ac

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Recipe Based On: http://www.bettycrocker.com/recipes/creme-brulee/67864cdb-de54-48b0-adca-02b9839ba033

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