Crème Brûlée
1 min readNov 26, 2023
- Pre-heat the oven to 160C.
- Put a big vessel filled with water to heat on the stove on high flame. This is for the water bath.
- Take 6 egg yolks, add 1/3 cup sugar and whisk well. Do not let bubbles to form.
- Take 2 cups of whipping cream and 0.8 cup of milk and heat it on the stove until the edges bubble. Keep stirring.
- Slowly pour the cream mixture into the egg yolks and keep whisking. Do no pour all at once. It has to be a slow steady stream with continuous whisking.
- Add 2 tsp vanilla essence and filter the mixture using a sieve.
- Pour the liquid into ramekins. This recipe makes 7 ramekins. Place the ramekins in a aluminium tray with edges. Pour the hot water from the stove around the ramekins to form a water bath. The ramekins can be about 1/3rd in water.
- Bake at 160C for 40 mins. The center is expected to be slightly jiggly. Move the ramekins to the fridge. Setting over night is the best, but 4 hours is also ok.
- Before serving add a layer of sugar and blow torch on low flame. Make sure the sugar doesn’t burn.
- Use Nino’s Home as a reference