Blog Post 5

How to make a Creme Brulee Ingredients: 4 egg yolks 1/2 cup granulated sugar 2 cups heavy cream 1 tsp vanilla extract 1/4 cup granulated sugar for caramelizing Instructions: Preheat the oven to 325°F (160°C). In a mixing bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until pale and smooth. In a saucepan, heat the heavy cream and vanilla extract over medium heat until it just comes to a simmer. Slowly pour the hot cream into the egg mixture, whisking continuously to combine. Strain the mixture through a fine-mesh sieve to remove any lumps. Divide the mixture among 4-6 ramekins or custard cups, filling them about 3/4 of the way full. Place the ramekins into a baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins. Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center. Remove the ramekins from the water bath and let them cool to room temperature. Chill the custards in the fridge for at least 2 hours or overnight. When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust. Let the custards sit for a few minutes to allow the caramelized sugar to cool and harden before serving.

Making a Crème Brûlée requires attention to detail, careful monitoring of temperature and cooking times, and a bit of practice to perfect the technique. However, with patience and care, I think I can make a great Creme Brulee.