Ingredients :
- 4 C Heavy Cream
- 2 TBSP Vanilla Extract
- 6 Egg Yolks
- 1/2 C Sugar
- 1 TBSP Sugar
Method :
- Whisk together heavy cream and vanilla extract in a pan and get it warm, don"t boil.
- Mix together in a separate bowl eggs and sugar.
- Add cream mix 1 cup at a time to the eggs and sugar mixture.
- Skim off foam from mixture.
- In a cake pan, put 6 creme brulee cups in and carefully add water to the cake pan. (Should hit 3/4 the way up on the creme brulee cups)
- Fill creme brulee cups 3/4 the way with mixture.
- Bake 325 for 45 min.
- Refrigerate more than 2 hours with plastic covering the tops.
- Add 1 TBSP sugar to the top. Broil to harden it or you can torch it to make the sugar hard.
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