Desserts: Peppermint Mousse, Steinbeck Brownie Pie, Crème Brulée Or Frozen Chocolate Charlotte Recipe
Make Desserts: Peppermint Mousse, Steinbeck Brownie Pie, Crème Brulée Or Frozen Chocolate Charlotte Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crème Brûlée - Desserts
Method
Crème Brûlée - Desserts
Heat dairy
In a medium saucepan, combine heavy cream, milk, vanilla extract, and salt. Place over medium heat and warm until just simmering around the edges; do not let it boil.
Whisk yolks and sugar
In a bowl, whisk together the egg yolks and 1/3 cup granulated sugar until pale and thickened.
Temper yolks
Slowly whisk a splash of the hot dairy into the yolks to temper, then whisk the tempered yolk mixture back into the saucepan with the rest of the dairy.
Cook custard
Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon.
Strain and bake
Strain the custard into a heatproof measuring cup, then pour into 4–6 ramekins. Place the ramekins in a baking dish and add hot water halfway up the sides of the ramekins.
Bake and cool
Bake at 325°F (165°C) for about 40–45 minutes, or until set but still a bit jiggly in the center. Remove ramekins from water bath, cool to room temperature, then refrigerate at least 2 hours.
Caramelize topping
Just before serving, sprinkle 1/4 cup sugar evenly on top of each custard. Use a kitchen torch to caramelize the sugar until golden and hard, or place under a hot broiler for 1–2 minutes. Allow to rest briefly before serving.