@welcometoangieskitchen: Classic Crème Brûlée / INGREDIENTS 6 egg yolks 600g heavy cream (32% fat content) 70g granulated sugar For vanilla you can use one of these options (whichever you have on hand): 1 vanilla bean pod scraped out, 1 tsp ground vanilla beans or 1 tbsp vanilla bean paste INSTRUCTIONS First, you’re going to preheat your oven to 160°C. In a medium saucepan, pour the heavy cream. If using a vanilla bean, split it lengthwise, scrape out the seeds and the pod to the cream, setting the seeds aside. Bring the cream to a simmer over medium heat, stirring occasionally. While the cream is heating, in a bowl whisk together the egg yolks, the vanilla bean seeds and granulated sugar together until pale in color and fluffy. Once the cream is hot, slowly pour a small amount into the egg yolk mixture while whisking constantly. To ensure a smooth custard, strain the mixture through a fine mesh sieve into another bowl. Place the ramekins into a large oven safe dish, then pour the custard into them. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins and bake in the preheated oven between 25-35 minutes. Once ready, remove the ramekins from the water bath and let them cool at room temperature for about an hour. Then, cover with plastic wrap and refrigerate overnight. Before serving, sprinkle an even layer of granulated sugar on top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crispy layer. #FoodTok #foodies #recipes #asmr #asmrsounds

Angie

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Thursday 05 November 2026 17:22:41 GMT