Creme Brulee
Creme Brulee with a small twist
Equipment
- 1 Burner This is partially required as the same effect can be made with the oven set to high top-only temperature. I've never did it this way so I recommend getting a burner
- 12 Creme Brulee cups Suitable for the oven!
- 1 Deep pan for the over
Ingredients
- 500 ml sweet cream
- 1/2 stick vanilla Can be replaced with a tbsp of vanilla extract
- 100 grams Sugar Replace with coconut sugar for flavor and Paleo lifestyle!
- 5 units Yolks
- 50 grams Sugar (again). For the burning! This too can be replaced with coconut sugar!
Instructions
Preparations
- Heat the oven to 200 c
- Heat the sweat cream with the vanilla on low heat and take it out before it boils
- In a separate bowl mix the eggs with the sugar (by hand!)
Exercise temperature comparison
- Pour a bit of the cream onto the eggs mix and steer
- Once the temperature of the eggs is close to the cream's, pour the rest of the cream into the eggs' mix
Pour the mix
- Pour the mix into the cups
- Insert the cups into the oven's pan
- Pour some water to the pan (outside the cups!) up to half the height of the cups
- Insert the pan to the over for ~ 15 minutes (up until the cream is solid-ish)
The twist
- Insert the cups to the freezer! Leave them there for at least 3-4 hours
Serving
- Take the cups from the freezer - no need to wait for them to defrost
- Throw some of the sugar on top of them
- Burn them using the burner to create a layer of caramel
- Enjoy!