Ingredients:

• 2 cups heavy cream
• 1 vanilla bean, split lengthwise
• 5 large egg yolks
• 1/2 cup granulated sugar, plus extra for caramelizing
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream and vanilla bean over medium heat until it just starts to simmer. Remove from heat and let it sit for 15 minutes to allow the vanilla to infuse.
2. In a mixing bowl, whisk together egg yolks, sugar, and a pinch of salt until the mixture is pale and slightly thickened.
3. Remove the vanilla bean from the cream and slowly pour the warm cream into the egg mixture, whisking continuously to avoid curdling. Strain the custard mixture through a fine-mesh sieve into a pouring jug to remove any lumps. Pour the custard into ramekins.
4. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set around the edges but slightly jiggly in the center.
5. Allow the crème brûlée to cool to room temperature, then refrigerate for at least 2 hours. Just before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or under the broiler until the sugar forms a crispy crust. Let the sugar set for a minute, then indulge in the creamy, caramelized perfection of your homemade crème brûlée.

The post Try Making a Crème Brulee at Home! appeared first on falafelandcaviar.com.

Recipe

1. In a bowl, separate 6 egg yolks and add in 4 tablespoons of white sugar, and 1/2 teaspoon of vanilla extract.
2. In a small saucepan, heat up 2 1/2 cups of heavy cream over low heat. Leave it on until it just starts to bubble slightly and then turn it off immediately.
3. Slowly whisk in the hot cream into the eggs a little bit at a time. If you do it too quickly, the cream will cook the eggs and you’ll have scrambled eggs instead of a custard.
4. After everything’s been combined, pour the custard into ramekins and put them into another baking dish and fill halfway with water. This is called a water bath and it will help the custard bake evenly.
5. Bake it at 300 F for 30 minutes, and then let it cool until it’s about room temperature.
6. Sprinkle on a little bit of white sugar onto the top so it’s just covered. Then, either blow-torch the sugar until it’s caramelized and brown or put them until the broiler for just a couple minutes to get the job done.
7. Enjoy!

The post Creme Brûlée is Fancy Yet Easy to Make at Home! appeared first on falafelandcaviar.com.

Ingredients:

• 2 cups heavy cream
• 1 vanilla bean, split lengthwise
• 5 large egg yolks
• 1/2 cup granulated sugar, plus extra for caramelizing
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream and vanilla bean over medium heat until it just starts to simmer. Remove from heat and let it sit for 15 minutes to allow the vanilla to infuse.
2. In a mixing bowl, whisk together egg yolks, sugar, and a pinch of salt until the mixture is pale and slightly thickened.
3. Remove the vanilla bean from the cream and slowly pour the warm cream into the egg mixture, whisking continuously to avoid curdling. Strain the custard mixture through a fine-mesh sieve into a pouring jug to remove any lumps. Pour the custard into ramekins.
4. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set around the edges but slightly jiggly in the center.
5. Allow the crème brûlée to cool to room temperature, then refrigerate for at least 2 hours. Just before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or under the broiler until the sugar forms a crispy crust. Let the sugar set for a minute, then indulge in the creamy, caramelized perfection of your homemade crème brûlée.

The post Try Making a Crème Brulee at Home! appeared first on falafelandcaviar.com.

Recipe

1. In a bowl, separate 6 egg yolks and add in 4 tablespoons of white sugar, and 1/2 teaspoon of vanilla extract.
2. In a small saucepan, heat up 2 1/2 cups of heavy cream over low heat. Leave it on until it just starts to bubble slightly and then turn it off immediately.
3. Slowly whisk in the hot cream into the eggs a little bit at a time. If you do it too quickly, the cream will cook the eggs and you’ll have scrambled eggs instead of a custard.
4. After everything’s been combined, pour the custard into ramekins and put them into another baking dish and fill halfway with water. This is called a water bath and it will help the custard bake evenly.
5. Bake it at 300 F for 30 minutes, and then let it cool until it’s about room temperature.
6. Sprinkle on a little bit of white sugar onto the top so it’s just covered. Then, either blow-torch the sugar until it’s caramelized and brown or put them until the broiler for just a couple minutes to get the job done.
7. Enjoy!

The post Creme Brûlée is Fancy Yet Easy to Make at Home! appeared first on falafelandcaviar.com.