Originally published on Cookpad France as Crème Brûlée
Crème Brûlée
I use store-bought dessert ramekins.
Steps
- 1
Preheat the oven to 350°F (180°C).
- 2
Separate the egg whites from the yolks. Whisk the yolks with the sugar until pale and creamy.
- 3
Bring the cream and vanilla to a boil.
- 4
Slowly pour the hot cream over the egg yolk-sugar mixture, whisking constantly.
- 5
Divide the mixture evenly among glass ramekins.
- 6
Bake in a water bath for 25 to 40 minutes, depending on your oven.
- 7
Let cool, then refrigerate for at least 4 hours or overnight.
- 8
Sprinkle sugar on top and caramelize with a kitchen torch before serving.
Keywords
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