How to Make Creme Brulee: Recipe

the name of this dessert translates to

the name of this dessert translates to burnt cream but don’t let that fool you

burnt cream but don’t let that fool you

burnt cream but don’t let that fool you it’s delicious

it’s delicious

it’s delicious hi I’m Rebecca Brayton and welcome to

hi I’m Rebecca Brayton and welcome to

hi I’m Rebecca Brayton and welcome to watchmojo.com and today we’ll be showing

watchmojo.com and today we’ll be showing

watchmojo.com and today we’ll be showing you a recipe for creme brulee so for

you a recipe for creme brulee so for

you a recipe for creme brulee so for this recipe you’ll need six egg yolks 6

this recipe you’ll need six egg yolks 6

this recipe you’ll need six egg yolks 6 tablespoons of white sugar half a

tablespoons of white sugar half a

tablespoons of white sugar half a teaspoon of vanilla extract and two and

teaspoon of vanilla extract and two and

teaspoon of vanilla extract and two and a half cups of heavy cream after

a half cups of heavy cream after

a half cups of heavy cream after preheating your oven to 375 degrees beat

preheating your oven to 375 degrees beat

preheating your oven to 375 degrees beat the egg yolks four tablespoons of the

the egg yolks four tablespoons of the

the egg yolks four tablespoons of the sugar and vanilla in a bowl until it’s

sugar and vanilla in a bowl until it’s

sugar and vanilla in a bowl until it’s thick and creamy

now pour your heavy cream into a

now pour your heavy cream into a saucepan and place it on the stovetop

saucepan and place it on the stovetop

saucepan and place it on the stovetop stir it over low heat until it’s almost

stir it over low heat until it’s almost

stir it over low heat until it’s almost boiling then remove it immediately

pour a little of the hot cream into your

pour a little of the hot cream into your egg yolk mixture and whisk it briskly

egg yolk mixture and whisk it briskly

egg yolk mixture and whisk it briskly then pour the rest of your egg yolk

then pour the rest of your egg yolk

then pour the rest of your egg yolk mixture into the rest of the cream and

mixture into the rest of the cream and

mixture into the rest of the cream and whisk it again

you might notice the layer of foam on

you might notice the layer of foam on your mixture remove that and to start it

next pour your mixture into individual

next pour your mixture into individual ramekins

now place those ramekins in a baking

now place those ramekins in a baking dish and place that baking dish on the

dish and place that baking dish on the

dish and place that baking dish on the shelf in your oven then pour hot water

shelf in your oven then pour hot water

shelf in your oven then pour hot water into the baking dish about halfway up

into the baking dish about halfway up

into the baking dish about halfway up the sides of the ramekins

now cook your brulees until they jiggle

now cook your brulees until they jiggle just slightly in the center like gelatin

just slightly in the center like gelatin

just slightly in the center like gelatin this can take anywhere from 15 to 30

this can take anywhere from 15 to 30

this can take anywhere from 15 to 30 minutes

when your brulees are done cooking

when your brulees are done cooking remove them from the oven and allow them

remove them from the oven and allow them

remove them from the oven and allow them to cool in the water bath for about 15

to cool in the water bath for about 15

to cool in the water bath for about 15 minutes

minutes

minutes once that’s done place them in the

once that’s done place them in the

once that’s done place them in the fridge to cool completely

when you’re ready to serve sprinkle the

when you’re ready to serve sprinkle the tops of your brûlées with the

tops of your brûlées with the

tops of your brûlées with the remaining white granulated sugar and

remaining white granulated sugar and

remaining white granulated sugar and then shake off the excess

either place them under the broiler or

either place them under the broiler or use a propane torch to burn the tops if

use a propane torch to burn the tops if

use a propane torch to burn the tops if you’re using the oven make sure to keep

you’re using the oven make sure to keep

you’re using the oven make sure to keep an eye on them so they don’t burn and

an eye on them so they don’t burn and

an eye on them so they don’t burn and now serve them immediately this dessert

now serve them immediately this dessert

now serve them immediately this dessert is so popular because of a difference

is so popular because of a difference

is so popular because of a difference between the creamy custard and the

between the creamy custard and the

between the creamy custard and the sugary crispy crust