Creme Brulee

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 2 hours 45 minutes

Składniki

2 cups heavy whipping cream

5 large egg yolks

1/2 cup sugar (plus extra for caramelizing)

1 pinch fine sea salt

1 tsp vanilla extract (or vanilla bean paste)

Wskazówki

Warm the cream - Preheat the oven to 300˚F. Pour heavy cream into a medium saucepan and set over medium heat, stirring frequently until steaming and almost at a simmer, then add vanilla and remove from heat.

Add the eggs - In a medium bowl, whisk together 5 egg yolks, 1/2 cup sugar, and salt until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling your eggs.

Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 6 (4-oz) ramekins and place in a 9x13 casserole dish.

Water bath - Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300˚F for 30-35 minutes, or until the centers are nearly set and have just a slight wiggle in the center. Carefully transfer ramekins from the water bath to a wire rack and cool to room temperature, and then cover and refrigerate creme brulee until fully chilled (2 hours or up to 3 days).

Caramelize sugar** - When ready to serve, put 1 1/2 to 2 tsp sugar on each custard, swirling to spread evenly. Use a Blowtorch over the top, moving in a circular pattern until the whole surface is caramelized to a deep amber color.

Wartości Odżywcze

• Kalorie: 384 kcal
• Tłuszcz Całkowity: 33 g
• Tłuszcz Nasycony: 20 g
• Tłuszcz Nienasycony: 11 g
• Cholesterol: 252 mg
• Sód: 35 mg
• Węglowodany Całkowite: 19 g
• Cukry Całkowite: 19 g
• Białko: 5 g