Creme Brûlée
Intimidated by these showstopping creamy delights? Fear not! I will help you make the perfect custard with a crispy sugary top to wow st your next event. We’ll go over how to make the base, the perfect way to bake and how to get picture perfect sugar crust every single time.
Ingredients
400 grams Coconut Milk or Half and Half
5 large Egg Yolks
100 grams Sugar
2 tsps Rose Water
4 tbsps Sugar
Preparation
Preheat your oven to 325 for standard or 300 for convection.
In a medium sauce pan heat your coconut milk or half and half to just below a simmer. You can choose to add vanilla bean or other flavorings here if you wish.
Whisk together your egg yolks and sugar in a medium sized bowl until light and creamy.
When your milk is up to temperature gently pour it into you egg yolks while continuously whisking.
Strain.
Ladle or pour your custard into ramekins.
Place each ramekin in a shallow casserole pan or roasting dish.
Pour hot water a little over half way up the sides of the ramekins.
BE SURE NOT TO GET ANY WATER IN THE CUSTARD!
Bake until the custard begins to set on the outside and the center jiggles slightly. About 20-30 minutes.
Remove the ramekins from the water bath and let cool completely. (At least two hours or overnight)
When ready to serve lightly dust a layer of sugar onto each ramekin. Using a torch gently caramelize the sugar. Add a more substantial layer of sugar and repeat the process.
Serve with fruit and garnish with herbs.
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