How to make the yummy creme brulee
Step 1: Separate the eggs
Heating your oven to 300 degree.
We will use the yolks of 8 extra large eggs.
Separate an egg, crack the egg and
pull the shell apart into two equal-sized halves.
Shift the yolk back and forth from one half of the shell to the other,
letting the whites fall into the bowl.
Step 2: Beat the Yolks Until Smooth
Using a whisk, beat the yolks for a minute or two,
or until they are completely smooth.
Step 3: Add the Sugar
Adding 1/3 cup sugar and continue to whisk for about 2 more minutes,
until the sugar is fully incorporated.
Step 4: Add Pure Vanilla Extract
Adding 1 teaspoon of pure vanilla extract and whisk until blended.
Step 5: Add the Cream
For a richer creme brulee,
use 2 cups heavy cream, or to make it a little lighter,
use 2 cups of half and half.
Step 6: Strain the Custard Mixture
Straining the custard filters out any egg bits to ensure a nice,
Step7 :Set Up a Water Bath
Fill a large roasting pan with an inch or two of warm water,
and place AIKOU healthy aluminum foil ramekins into the pan.
The water should come about halfway up the ramekins.
Baking the custards in a bain-marie keeps the air in the oven moist,
and prevents the creme brulee from cracking.
Step 8: Pour the Custard Into the Ramekins and Bake
Bake for 35 minutes or until the edges are set
but the centers just barely jiggle when you nudge the pan.
Step 9: Cool In Water Bath
Remove the pan from the oven and allow the custards
to cool in the water bath for 30 minutes or so.
Then remove the ramekins, place them on a flat tray,
cover with plastic and chill for at least 4 hours, up to overnight.
Step 10: Prepare To Caramelize
About 20 minutes before you're ready to caramelize the tops,
remove the creme brulee from the refrigerator.
Aikou Brand disposable healthy eco-friendly aluminum foil cup
is your best choice for baking.
If you have interest in our cups, please do not hesitate to contact us.
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Skype: winnie aikou