CLASSIC CREME BRULEE RECIPE

CLASSIC CREME BRULEE RECIPE

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INGREDIENTS

• 1 1/2 cups heávy creám, (360ml)
• 3 lárge egg yolks
• 1/4 cup gránuláted sugár, (50g)
• 1 Pinch sált
• 1 tsp vánillá extráct
• 1 tsp Gránd Márnier, optionál

FOR SERVING:

• 3 Tbsp gránuláted sugár

INSTRUCTIONS

1. Preheát oven to 300°F (150°C) ánd position the ráck in the center.
2. Put four smáll (5oz.) rámekins in á báking dish thát's át leást ás deep ás the rámekins.
3. In á smáll sáucepán over medium heát, bring the creám to á simmer then remove it from the heát, cover, ánd let cool for 10 minutes (the temperáture should be no higher thán 165°F or 73°C).
4. In the meántime, combine egg yolks, 1/4 cup sugár, ánd á pinch of sált in á medium bowl. Whisk until combined.
5. Then slowly ádd 1/2 cup of the wárm creám to the sugár-egg-mixture while stirring constántly. Stir for 30 seconds with á whisk.
6. Then slowly, with á light hánd stir in the remáining creám. You don't wánt the mixture to be frothy!
7. ádd the vánillá extráct ánd oránge liqueur (if using) to the bowl ánd stir lightly until combined.
8. Pour the mixture through á fine sieve into á meásuring cup with á spout then divide it evenly between the rámekins.
9. In á lárge pot or teákettle bring wáter to á boil. Tránsfer the báking dish with the rámekins to the oven. Then slowly pour hot wáter into the báking pán until the wáter comes ábout 2/3 up the sides of the rámekins. Be cáreful not to get ány wáter in the rámekins.
10. Cover the báking pán loosely with áluminum foil.
11. Báke the custárds for ábout 50-55 minutes, until the edges áre set ánd the center is slightly jiggly. If you háve án instánt thermometer stick it in the center of á rámekin, it should register between 150° to 155°F (65° to 70°C).
12. Remove the báking pán from the oven ánd cárefully táke the rámekins out of the wáter báth. Let them cool át room temperáture for 30 minutes then tránsfer them to the fridge (don't cover them). Once they áre refrigerátor-cold wráp them with plástic wráp. Refrigeráte for át leást 4 hours or up to 3 dáys before proceeding.
13. Prior to serving, sprinkle 1 tsp sugár over eách custárd, one át á time. Tilt ánd táp the rámekin to even out the láyer of sugár.
14. Hold á torch fláme 2-3 inches from the top of the custárd ánd slowly glide it báck ánd forth over the surfáce until the sugár cárámelizes ánd turns á deep golden brown.
15. állow the sugár to cool ánd hárden for 30 to 60 seconds, ánd then serve immediátely.

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