Creme Brûlée

Creme Brûlée
Cuisine: French
Course: Dessert

Recipe
Serves: 4

Ingredients
Custard Base

• Heavy Whipping Cream - 473 ml (1 pint)
• Sugar - 1/4 Cup (45 grams)
• Egg Yolks - 3 large eggs
• Vanilla - 1 teaspoon (or use 1/2 vanilla bean)
• Salt - 1 pinch

Sugar for caramelization

• Sugar - 1/4 Cup (45 grams)

Equipment: Whisk, Sauce Pan, Ramekins, Deep Dish, Blow Torch

Preparation

Oven Temperature: 325 F

Time in Oven: 30-40 mins

Step 1: Mix 1/4 cup sugar to egg yolks.

Step 2: Warm up the heavy cream, mix the vanilla and salt.

Step 3: Bring heavy cream to a quick boil, pour it into the egg yolks/sugar mixture and whisk vigorously.

Step 4: Preheat oven to 325 F. Pour the custard base into small ramekins. Setup the ramekins in a water bath and keep them in the oven for 30-40 mins until set. They will be slightly wiggly when set.

Step 5: Bring the set custard base to room temperature. Refrigerate for 4 hrs or more.

Step 6: At the time of serving, spread some sugar at the top of the cold custard and caramelize it with the help of a blow torch. Serve with raspberries and mint.