Crème brûlée
Ingredients: vanilla sugar, heavy cream, vanilla pod, egg yolks, turbinado or raw sugar · 240 min cook time · 350kcal · ~₩12,000
Ingredients
75g vanilla sugar, 2cups heavy cream, 1whole vanilla pod, 6count egg yolks, 20g turbinado or raw sugar
Instructions
1. Measure out 75g of vanilla sugar.
2. Add two cups of heavy cream.
3. Cut and scrape a whole vanilla pod and add it to the sugar cream mixture.
4. Bring to a gentle simmer and as soon as it starts simmering, take it off the heat and let it cool for 15 minutes.
5. Separate six egg yolks.
6. Slowly drizzle the cooled cream sugar mixture into the egg yolks while whisking one-handedly.
7. Fill ramekins with the custard mixture.
8. Place ramekins in a casserole dish and create a bain-marie by filling the casserole with boiling water.
9. Bake in an oven preheated to 300°F for 25 to 40 minutes.
10. Cool at room temperature for about an hour.
11. Wrap the ramekins and place them in the fridge for at least 4 hours, ideally overnight.
12. Sprinkle turbinado or raw sugar on top and patiently form a brown crackling crust with a torch.
13. Refrigerate for 45 minutes before serving.
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