BEST CRÈME BRÛLÉE RECIPE - HOW TO MAKE CRÈME BRÛLÉE
Crème Brûlée feels extra fancy but doesn't have to be complicated to make.
Provided by June Xie
Categories dessert
Total Time 2 hours 45 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a medium heatproof mixing bowl, rub 2 tablespoons sugar with zests until sugar takes on an orange hue. In a small sauce pan over medium heat, bring cream, milk, remaining 2 tablespoons sugar, loose tea, if using, and salt up to a simmer. Reduce heat to low and let simmer for 10 minutes. Remove from heat. Meanwhile, bring 4 cups water up to a boil. Add yolks to bowl with sugar and whisk vigorously until smooth, shiny, and slightly lightened in color, 2 to 3 minutes. While whisking, slowly pour in about ¼ cup hot cream mixture until well combined. Slowly whisk in remaining cream until fully combined. Strain mixture through a fine-mesh sieve. Place two 6-ounce ramekins in a small baking dish, or, preferably, place each ramekin into individual round baking dishes. Divide cream mixture equally between ramekins. Place baking dish in oven and slowly fill dish with enough boiling water to come up halfway up the ramekins, being careful to not splash any water into the ramekins. Bake until custard is mostly set but still quivers uniformly when ramekin is jiggled, about 35 minutes. (If using shallower, wider ramekins, only bake for 25 minutes.) Carefully remove baking dish from oven, being very careful to not let water splash into the ramekins. Let cool for 10 minutes, then remove ramekins from water bath. Let cool to room temperature and transfer to refrigerator to chill until fully set, at least 1 hour 30 minutes. When ready to serve, dust each ramekin evenly with 1 teaspoon sugar. Use a torch to gradually melt and caramelize sugar.
BEST CRÈME BRÛLÉE RECIPE - HOW TO MAKE CRÈME BRÛLÉE
Crème Brûlée feels extra fancy but doesn't have to be complicated to make.
Provided by June Xie
Categories dessert
Total Time 2 hours 45 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a medium heatproof mixing bowl, rub 2 tablespoons sugar with zests until sugar takes on an orange hue. In a small sauce pan over medium heat, bring cream, milk, remaining 2 tablespoons sugar, loose tea, if using, and salt up to a simmer. Reduce heat to low and let simmer for 10 minutes. Remove from heat. Meanwhile, bring 4 cups water up to a boil. Add yolks to bowl with sugar and whisk vigorously until smooth, shiny, and slightly lightened in color, 2 to 3 minutes. While whisking, slowly pour in about ¼ cup hot cream mixture until well combined. Slowly whisk in remaining cream until fully combined. Strain mixture through a fine-mesh sieve. Place two 6-ounce ramekins in a small baking dish, or, preferably, place each ramekin into individual round baking dishes. Divide cream mixture equally between ramekins. Place baking dish in oven and slowly fill dish with enough boiling water to come up halfway up the ramekins, being careful to not splash any water into the ramekins. Bake until custard is mostly set but still quivers uniformly when ramekin is jiggled, about 35 minutes. (If using shallower, wider ramekins, only bake for 25 minutes.) Carefully remove baking dish from oven, being very careful to not let water splash into the ramekins. Let cool for 10 minutes, then remove ramekins from water bath. Let cool to room temperature and transfer to refrigerator to chill until fully set, at least 1 hour 30 minutes. When ready to serve, dust each ramekin evenly with 1 teaspoon sugar. Use a torch to gradually melt and caramelize sugar.
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