Beginner Crème Brulee
Servings Prep Time
2people 10minutes
Cook Time Passive Time
35minutes 2 1/2hours (chilling)
Servings Prep Time
2people 10minutes
Cook Time Passive Time
35minutes 2 1/2hours (chilling)
Instructions
  1. Preheat oven to 300.
  2. In a medium saucepan over medium heat, heat cream, salt, cinnamon stick and vanilla until scalding. Do not let it reach a boil!
  3. In a medium bowl, whisk egg yolks and sugar. Once cream is heated, whisk the cream into the yolk mixture a ladle at a time. Keep whisking until all cream has been added.
  4. Strain the custard through a fine sieve into a large measuring cup or bowl.
  5. Place 2 shallow ramekins in a cake pan and pour the custard evenly into each one, leaving a bit of space at the top. Pour boiling water into the bottom of the cake pan until the water reaches halfway up the sides of the ramekins.
  6. Bake for 35 minutes, or until the custard has set, but is still wobbly in the center. You can test this by lightly shaking the cake pan and seeing how much they jiggle. Remove from oven and use tongs to remove ramekins from the water bath and let cool on a wire rack for at least 30 minutes or until they are room temperature.
  7. Cover each ramekin in plastic wrap and place in the fridge for 2 hours-3 days.
  8. Once ready to serve, remove the ramekins from the fridge and bring to room temperature for about 30 minutes. Cover the top of each custard with a thin, even layer of sugar. Use a kitchen torch to caramelize the sugar until it creates a crust. For an extra thick layer, let sit, cover with an additional layer of sugar of torch again. *3
  9. Let the sugar set for 5 minutes before serving.
Recipe Notes
  1. If you don’t have cinnamon sticks, substitute 1/2 teaspoon cinnamon.
  2. Store any leftover egg whites in an airtight container and place in the fridge if you’ll use them within a couple days. If saving them for later, freeze and thaw out when ready to use.
  3. If you don’t have kitchen torch, place the ramekins 2-3 inches from the top of the oven straight out of the fridge and turn on the broiler. Keep an eye on the sugar until it turns a golden brown and melts into a thin layer.

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