How to Make Crème Brûlée

by Chez Fred

Supplies

  • Egg yolk
  • Cream
  • Vanilla
  • Sugar
  • Instructions

    Step 1

    Dress up for work.

    Step 2

    It's that simple.

    Step 3

    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.

    Step 4

    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.

    Step 5

    Plus a little bit of freshness.

    Step 6

    Half

    Step 7

    Scrape.

    Step 8

    Add to the pot.

    Step 9

    Break them.

    Step 10

    You want just the yolks.

    Step 11

    Save for marshmallows, or not.

    Step 12

    Find the ramekins you are going to bake your custard.

    Step 13

    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.

    Step 14

    Paper napkin. The napkin prevents the ramekins from sliding.

    Step 15

    Check the water level.

    Step 16

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

    Step 17

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

    Step 18

    Whisk.

    Step 19

    Being your cream/mixture to a boil.

    Step 20

    Whisk

    Step 21

    A little more

    Step 22

    Until you achieve a creamy white texture.

    Step 23

    Fell free to taste it.

    Step 24

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

    Step 25

    Add to the yolks. Gently.

    Step 26

    Make sure you get all those vanilla dots.

    Step 27

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

    Step 28

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

    Step 29

    Fill your ramekins.

    Step 30

    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.

    Step 31

    Cover and oven it. Steady hands.

    Step 32

    Put a timer on. Should take about 40 minutes.

    Step 33

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

    Step 34

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

    Step 35

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

    Step 36

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

    Step 37

    It sets once its cold.

    Step 38

    Some parchment so you don't get sugar everywhere.

    Step 39

    Bring out the gun

    Step 40

    Have fun.

    Step 41

    A little bit more.

    Step 42

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

    Step 43

    Done.

    Step 44

    Knock-knock...

    Step 45

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