How To Make Crème Brûlée
Some cooks use a kitchen torch to caramelize the sugar on top of the custard, but why buy a gadget for this one use? Okay, some of us like crème brûlée a lot, and maybe if you’re making it every week it’s worth it to buy a torch. But honestly, the oven broiler will do a fine job. I follow Alton Brown’s advice of putting the ramekins in a cold oven, then turning on the broiler. This helps keep the custard cool while getting the top crisp.
- 6 large egg yolks
- 1 vanilla bean or 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 3 cups heavy cream
- 1/2 cup granulated sugar
See More At : ekitchn.com
