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My Life in Helvetia

My Life in HelvetiaMy Life in HelvetiaMy Life in Helvetia
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Crème Brûlée (serves 4)

What you need

  • 6 egg yolks, room temperature
  • 100g (1/2 cup) sugar
  • 7g (1 1/2 tsp) vanilla extract
  • 500g (2 cups) whipping cream (35% fat)
  • 60g (4 tbsp) sugar, for caramelizing the top
  • a  culinary torch

How to make it

  • Preheat oven to 150C (300F).
  • In a medium bowl, whisk together the egg yolks with sugar and vanilla until thick, creamy, and pale yellow colored.
  • Place the cream into a saucepan and heat until just begins to boil at the edges. Pour little at a time over egg yolks mixture while stirring continuously.
  • Place 4-220ml (8 oz) ramekins into a larger pan (a turkey roasting pan works great). For easier pouring, transfer the mixture into a pitcher. 
  • Pour the mixture evenly into the ramekins. Place on the middle rack and pour hot water into the pan until  halfway up the sides of the ramekins.
  • Bake for about 30-35 minutes  (depending on the oven)until set and trembling into the center.
  • Remove the ramekins from the hot water and let them cool at room temperature. Refrigerate for at least 2 hours or overnight.
  • Before serving spread 15g (1 tbsp) sugar on top of each ramekin. 
  • Use the culinary torch to melt the sugar and create a crispy crust.
  • Let it set for about 5 minutes before serving.


Recipe courtesy of   Home Cooking Adventure


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