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We give a step-by-step description of how to make your own Creme Brulee - complete with torching the sugar at the end.
By following these steps, you will end up with a delicious thick and smooth vanilla cream, done according to all the tricks of the trade.
The photo session for this instructable involved making half of the batch with saffron added to the Creme Brulee. However, since this did not actually turn out very different at all, we will ignore the saffron in the actual instructable (though not, as it were, in the photos).
This instructable was built in cooperation with maradydd, who produced most of the pictures.
By following these steps, you will end up with a delicious thick and smooth vanilla cream, done according to all the tricks of the trade.
The photo session for this instructable involved making half of the batch with saffron added to the Creme Brulee. However, since this did not actually turn out very different at all, we will ignore the saffron in the actual instructable (though not, as it were, in the photos).
This instructable was built in cooperation with maradydd, who produced most of the pictures.
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Signing UpStep 1Ingredients and tools
Our amounts will make six (6) ramekins full of Creme Brulee.
You will need (ingredients):
You will need (ingredients):
- one vanilla bean
- 5dl / 1 pint of thick cream. We used 35% cream.
- 1dl / 1/2 cup of plain refined sugar
- 1dl / 1/2 cup of nice sugar - we used unrefined brown sugar
- 3 eggs (really only the yolks. Make meringues (link here!) with the whites!)
- some butter
- A sharp knife
- A small spoon
- A whisk
- A saucepan
- A deep pan. The kind you make lasagna in will do. It has to be oven-proof and about as deep as your
- 6 ramekins. We used teacups we found at a weird stuff shop.
- Mixing bowl.
- A stove and an oven.
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Great Instructable - will have to try your recipe.