Creme Brulee: Difference between revisions
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(Created page with "==Ingredients== 1 quart heavy cream 2 teaspoon vanilla bean paste 1 cup sugar 6 large egg yokes Hot water ==Directions== #Heat oven to 325 #Put cream and vanilla bean paste i...") |
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==Ingredients== | ==Ingredients== | ||
1 quart heavy cream | 1 quart heavy cream<br> | ||
2 teaspoon vanilla bean paste | 2 teaspoon vanilla bean paste<br> | ||
1 cup sugar | 1 cup sugar<br> | ||
6 large egg yokes | 6 large egg yokes<br> | ||
Hot water | Hot water<br> | ||
==Directions== | ==Directions== | ||
Revision as of 22:35, 27 November 2019
Ingredients
1 quart heavy cream
2 teaspoon vanilla bean paste
1 cup sugar
6 large egg yokes
Hot water
Directions
- Heat oven to 325
- Put cream and vanilla bean paste in a medium sauce pan over med-hi heat and bring to a boil.
- Cover and allow to sit for 15 minutes.
- In a medium bowl, wisk 1/2 cup of sugar and egg yokes until well blended
- While mixing, add in the cream a little at a time.
- Pour mixture into 6 ramakins, place them in a large cake pan or roasting pan, and pour enough hot water into the pan to come halfway up the sides of the ramikins.
- Bake until the creme brulee is set, but still trembling in the center about 40-45 minutes.
