The Baking Diaries since March 30th, 2011

Creme Brulee credits!

Recipe makes 6 creme brulees (ramekins)

6 yolks

1/2c sugar

1tsp vanilla

2 1/2c cream

Whisk eggs and sugar. Don’t have to extreme whisk, just whisk, seriously.

Heat cream with vanilla until simmer, don’t boil.  Temper into egg mixture, (meaning slowly pour in, while whisking). Whisk together.

Pour through sieve. Remove bubbles (by blow torch, just heat it, or use spoon)

Bake at 160C for 30 min.

Cool, then chill. When serve, sprinkle sugar on top and use blow torch to caramelise.