@benjaminthebaker: Vanilla Crème Brûlée (yield: 6 4-oz ramekins) 1.5 cups (341g) heavy cream 1/2 cup (113g) whole milk 1 vanilla bean 1/2 cup (100g) sugar 1/4 tsp fine salt 6 egg yolks extra sugar for brulee 1. Cut the vanilla bean in half and scrape the seeds. Add both the seeds and the pod to a pot with the cream, milk, 1/4 cup (50g) of the sugar, and salt. Set over medium heat and bring to just below a boil. Cover and let steep for 30 minutes. 2. Add the egg yolks and remaining 1/4 cup (50g) of sugar to a bowl and mix together until combined. 3. Slowly stream the hot cream/milk mixture into the egg yolks. 4. Strain to remove any large pieces of the vanilla pod and unincorporated pieces of egg. 5. Divide between 6 ramekins set in a 13in x 9in baking pan. 6. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water. 7. Bake for 30-35 minutes or until the custard wobbles slightly in the center when tapped. 8. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge. 9. Top with a thin layer of sugar and brulee. #baking #cremebrulee #LearnOnTikTok

Benjamin the baker

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Wednesday 21 February 2024 20:15:55 GMT