vrijdag 4 oktober 2013

Classic Crème Brûlée



One of the greatest things about this impressive dessert is that you can make the custards—minus the burnt-sugar topping—a couple of days ahead. Of course, you can eat them on the day you make them, too; just be sure to chill the custards for at least 3 hours before topping them with sugar.



Needed

1-3/4 cups heavy cream  
1 vanilla bean or 1 tsp. pure vanilla extract 
4 large egg yolks (ideally cool or cold)  
1/4 cup plus 2 to 4 tsp. granulated sugar  
Pinch of salt
A torch

Follow instructions here or watch this (rather shaky!) video:


For Belgian viewers there's alway my buddy Jeroen Meus (in Flemish)

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