Twilight Recipe
Flavors of vanilla, crème brûlée, topped with whipped cream & sprinkled with raw sugar.
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Ingredients
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Base
Topping
Method
Prepare the Crème Brûlée Base
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Combine Ingredients
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
- 3
- 4
Temper the Egg Yolks
Slowly pour the hot cream mixture into the egg yolks while whisking constantly. This will temper the yolks and prevent them from scrambling.
- 5
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a bowl or measuring cup to remove any cooked bits.
- 6
Prepare Ramekins
Place ramekins in a baking dish. Pour the crème brûlée mixture into each ramekin, filling them about three-quarters full.
- 7
Bake
Carefully add hot water to the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- 8
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Prepare the Topping
- 9
Whip the Cream
In a mixing bowl, whip the heavy cream until stiff peaks form. You can add a bit of powdered sugar for sweetness if desired.
- 10
Add the Topping
Once the crème brûlée has chilled and set, remove it from the refrigerator. Top each ramekin with a generous dollop of whipped cream.
- 11
Sprinkle Raw Sugar
Sprinkle about 1/2 tablespoon of raw sugar over the whipped cream on each ramekin.
- 12
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar by moving the flame back and forth until the sugar melts and turns golden brown. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
