creme brulee
Post on 28-Nov-2014
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Crème Brûlée
2. Beat and Stir 4 Egg yolks, Sugar and Vanilla Extra in
a mixing bowl until thick and creamy. (Mixture 1 )
1. Pour Double Cream into a saucepan and Stir over low heat until it almost comes to Boil. Reduce the heat and Simmer gently for 5 minutes.
Mixture 1
3. Pour the Cream over the Egg Mixture 1, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly. (Mixture 2)
4. Sieve the Mixture 2 twice until no bubbles
Mixture 2
Mixture 1
5. Fill it into 2-3 Ramekins about 2/3 full
6. Place the Ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a Bain-Marie.)
Ramekins
Bain-Marie
7. Place the Bain-Marie into the preheated oven and bake for 30-40 minutes. (Custard are just set but still a bit wobbly in the middle
8. Set aside to cool to room temperature. Refrigerate for 1 hour, or overnight.
9. Sprinkle Cocoa Powder evenly over the surface of each Crème Brulee.
Crème Brûlée
Finish
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