Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, creme brulee. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.

Creme Brulee is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Creme Brulee is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have creme brulee using 6 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Creme Brulee:

1. Take 6 ounces cream
2. Get 8 ounces milk
3. Prepare 1/4 cup granulated sugar
4. Get 1 teaspoon vanilla extract
5. Prepare 5 each egg yolks
6. Prepare sugar for topping

The crème brûlée should be set, but still a little jiggly in the middle. The silky texture and rich vanilla flavor make this taste restaurant quality. Grab your spoon, crack through the burnt-sugar. Crème brûlée is a simple dessert, but that doesn't mean it's easy to make a perfect one.

Steps to make Creme Brulee:

1. Preheat oven to 250 degrees and set rack in the middle of the oven
2. Place 4 individual ramekins ) in a 13x9 or similar pan.
3. Place the cream and milk in a saucepan and scald the it.
4. Whisk yolks and sugar together in a stainless steel bowl.
5. Add the vanilla to the cream mixture, then gradually temper the hot cream and milk mixture into the yolk and sugar mixture.
6. Skim the surface of the custard mixture to remove any foam
7. Then pour approximately 5 oz into the ramekins.
8. Pour warm water into the hotel pan until it comes half-way up the sides of the ramekins.
9. Bake the custards approximately until set but still very pale on the surface. (The custard may be loose in the middle, but it will set as it cools.)
10. Remove the ramekins from the pan of water and transfer to a tray to cool. Wrap and refrigerate several hours or overnight.
11. To caramelize the tops of the creme brulee, blot the surface with a paper towel. Sprinkle an even 1/16" layer of granulated sugar on the surface. Place ramekins on a sheet pan under a preheated broiler or salamander or use a blow torch to caramelize the sugar. Serve immediately.

Learn the secrets of making silky smooth creme brulee at home. You won't even believe how easy this Easy Creme Brulee recipe is. No need for a blow torch with this one! When I visited Paris for the first time, I told my best friend that we were going to Making creme brulee at home is less intimidating than you might think. Step by step recipe instructions for creme brulee (crème brûlée) complete with photographs and reader comments and discussion.

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