How to Make Crème Brûlée

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Dress up for work.

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It's that simple.

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Milk or cream. Use cream for a richer texture or milk if you are on a diet. Half and half if you care just enough about what you eat.

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One cup (about 250 grams) will give you a more set custard. Feel free to use up to 350 grams. Have fun testing the different results.

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Plus a little bit of freshness.

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Half

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Scrape.

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Add to the pot.

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Break them.

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You want just the yolks.

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Save for marshmallows, or not.

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Find the ramekins you are going to bake your custard.

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I will bake the custards in the fancy pot. If you are baking them in other pot/tray just make sure you have hot water going.

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Paper napkin. The napkin prevents the ramekins from sliding.

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Check the water level.

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Preheat your oven. You can use the temperature as low as 200F. It takes longer if you decide to cook at lower temperature.

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Add sugar to the yolks. I use about sixty grams. If you have a sweet tooth put some more in there.

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Whisk.

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Being your cream/mixture to a boil.

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Whisk

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A little more

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Until you achieve a creamy white texture.

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Fell free to taste it.

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It's boiling.. Add a pinch of salt.

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Add to the yolks. Gently.

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Make sure you get all those vanilla dots.

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You don't want a lot of air in your custard. take out a little bit of the foam from the top.

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Or don't. Whatever makes you happy. Strain this mixture. Or not.

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Fill your ramekins.

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Put them in the baking tray or pot. If you are using a tray just cover with foil. It prevents the custard from creating a skin.

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Cover and oven it. Steady hands.

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Put a timer on. Should take about 40 minutes.

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You can always bake it at higher temperature. It will cook faster so please be careful.

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Save the rest for another day. Or bake a bigger one.

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Check it after 40 minutes. Jiggly... Maybe a little bit more.

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When it's not as jiggly put them in the fridge or allow them to cool outside

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It sets once its cold.

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Some parchment so you don't get sugar everywhere.

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Bring out the gun

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Have fun.

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A little bit more.

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If you don't have one of those.. Broil.

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Done.

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Knock-knock...

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Thank you for watching. Find me on twitter at @frederico

Ingredients

Egg yolk
Cream
Vanilla
Sugar
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