| Ingredients | Instructions |
|---|---|
| • 4 oz granulated sugar • 6 oz white chocolate (small pcs or chips) • 1/2 tsp salt • 1 tbsp vanilla bean paste • 10 egg yolks | 1. Mix granulated sugar, white chocolate, salt, vanilla, and egg yolks until combined. |
| • 32 oz heavy cream | 2. Heat heavy cream to just a simmer and add slowly to the egg yolk sugar chocolate mix. |
| 3. Blend well without incorporating any air and strain through a fine sieve to remove any cooked egg sugar pieces, and so forth. | |
| Note: Ovens vary. At 45 minutes to an hour, check on your creme brulee early with the jiggle test—your oven could run about 10° hotter or cooler. | 4. Preheat the oven to 300°F. Pour 6 ounces of crème brûlée base into ramekins and place them on a sheet pan. With the sheet pan already in the oven pour water onto it until it reaches about halfway up the sides of the ramekins. Bake uncovered for 1 hour 15 minutes to 1 hour 30 minutes, or until the custard is set. |
| Jiggle Test: If it still jiggles in the center, it’s not fully set yet — return it to the oven for another 5 minutes. | 5. Once baked, place into the refrigerator to cool for at least four hours. Then cover with plastic wrap until you’re ready to use (10 day shelf life cooked). |
Flavor variants: Replace 6 oz white chocolate with 6 oz of Grand Marnier for orange, or 4 oz Italian double dark coco powder (brute coco) for chocolate.
Tags: Creme Brulee