VANILLA BEAN CREME BRULEE
Steps:
- Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.
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Flabb1y
[email protected]This crème brûlée was a waste of time and ingredients. It was bland and flavorless.
Gordon Mananiso
[email protected]I'm not sure what went wrong with my crème brûlée. It turned out lumpy and curdled.
Luckman Princely Young
[email protected]This is the worst crème brûlée recipe I've ever tried. The custard was grainy and the sugar topping was burnt. I would not recommend this recipe to anyone.
Demarcus Baylor
[email protected]Overall, this was a good crème brûlée recipe. The custard was creamy and smooth, but the sugar topping was a bit too thick for my taste.
Abdulrehman Nisar
[email protected]The sugar topping on my crème brûlée didn't caramelize at all. I'm not sure what I did wrong.
Sonu Sonug
[email protected]This crème brûlée was a bit too runny for my taste, but the flavor was still good. I think I might have overcooked the custard.
Kyle Simpson
[email protected]I had some trouble getting the sugar topping to caramelize evenly, but the crème brûlée was still delicious. The custard was creamy and flavorful.
Md insan
[email protected]This crème brûlée was a bit too sweet for my taste, but it was still very good. The custard was creamy and smooth, and the sugar topping was perfectly caramelized.
Monique Hinrichsen
[email protected]I followed the recipe exactly and my crème brûlée turned out perfectly! The custard was smooth and creamy, and the sugar topping was crispy and delicious. I will definitely be making this again.
Aya Abbass
[email protected]This crème brûlée is amazing! The custard is creamy and velvety, and the sugar topping is perfectly caramelized. It's the perfect dessert for any occasion.
Shaam Hussain
[email protected]I love this recipe! It's so easy to follow and the crème brûlée always turns out perfect. I've made it for special occasions and for everyday desserts and it's always a hit.
CLASHER ATTACK
[email protected]This is the best crème brûlée recipe I've ever tried. The custard is so rich and flavorful, and the sugar topping is perfectly crispy. I highly recommend it!
Makhsen Saidy
[email protected]I've made this crème brûlée recipe several times now and it always turns out perfect. The custard is smooth and creamy, and the sugar topping is always evenly caramelized.
Kiggundu Denis
[email protected]This crème brûlée was a huge hit at my dinner party! Everyone raved about the creamy custard and the perfectly caramelized sugar topping. It was easy to make and looked so elegant when served.