Creme Brulee no bain marins

Updated at: Fri, 07 Jun 2024 15:37:39 GMT

Step 1

Add heavy cream into saucepan add vanilla

Step 2

put on medium heat to 150F, once at 150f remove from heat

Step 3

Let Steap for 10mins

Step 4

In a bowl add sugar, salt , egg yolks and whisk.

Step 5

Combine half the cream into eggs pouring through fine mesh and slowly whisk together to tenper the eggs, then add rhe rest through mesh filter.

Step 6

Transfer mixture to another container and filter through mesh strainer again.

Step 7

Pour custard into Ramekins

Step 8

Use butane torch to pop bubbles at the top of ramekins to make smooth tops

Step 9

Wrap each ramekin with plastic wrap, pop 5 holes in the tops.

Step 10

Preheat oven to 215fF / 100-105C and cook for 1 hour 20mins

Step 11

Should have a little jiggly , temperature should be 170-180F .

Step 12

Let rest at room temperature for 15mins then put in fridge overnight.

Step 13

Add about 3tbsp of Raw sugar to tops and use butane torch to caramelize sugar. About 3 mins.

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