By: Dayana Jules
I hope your having a wonderful day and your weekend is off to a great start. I wanted to share this amazing and painless Crème brûlée recipe with you lovely folks and to start off I will be listing all the ingredients needed to make this dish.
2 cups of heavy whipping cream I used 1 pint of Anderson Erickson Heavy whipping cream
6 large egg yolks
½ cup of sugar
1 ½ tbsp of vanilla extract
The measurement of these ingredients make 4 serving so you’ll be needing four 4 ounce ramekins.
Preheat your oven to 325 degrees Fahrenheit
In a mixing bowl, whisk the yolks combine with the sugar and vanilla until the mixture becomes thick and a pale yellow color
Pour the whipping cream unto a saucepan and heat over medium-low heat until bubbly around the edges you do not want the whipping cream to boil. Pour the whipping a little at a time over the egg yolk mixture while continuously stirring the egg mixture.
Place the 4 ramekins into a large baking pan. Pour the mixture evenly into the ramekins. Here’s my tip for pouring the mixture evenly I poured the mixture into a pitcher to make it mess free. Pour boiling water into the pan until halfway up the sides of the ramekins.
Bake for 35 to 40 minutes until set and center is trembling.
Remove the ramekins from the hot water and let them cool then place them in the fridge for two hour or overnight.
Before serving spread sugar evenly on top of each ramekin. Use a torch to melt the sugar on top. The sugar should turn brown. Hope you enjoy this recipe and don’t forget to leave a comment below .