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Crème Brûlée

$20

Creme-Brulee8
Creme-Brulee-18
Inner
Creme-Brulee8
Creme-Brulee-18
Inner

Crème Brûlée

$20

Jar Size: 8oz

Net Weight: 6oz

Wax Type: 100% Soy Wax

Fragrance Notes: rich vanilla custard with a touch of caramelized sugar

Ingredients:

11⁄2 tsp. organic vanilla extract

3 egg yolks from large free range eggs

11⁄2 c. organic heavy cream

3/4 c. fine white sugar

1⁄2 c. confectioner’s sugar

1 dash salt

4 2” ramekin dishes

2 1⁄2 c. boiling water

1 large deep baking dish

1 sieve

Baking Instructions:
Preheat the oven to 275°F. Whisk egg yolks in a large mixing bowl. While stirring, add in confectioner’s sugar and a dash of salt. While continuing to stir, slowly pour the organic heavy cream into the mixture. Take second mixing bowl and place sieve on top. Pour the egg yolk mixture through the sieve. Slowly stir in vanilla extract. Place 4 ramekin dishes into a deep baking dish. Fill each ramekin to the top edge with your custard mixture. Carefully pour 21/2 cups of boiling water into the deep baking dish while making sure water does not enter or splash into the custard filled ramekin dishes. Place the large baking dish into the preheated oven and bake for 50 minutes. Carefully remove the baking dish from the oven. Next, remove the ramekins from the baking dish. The ramekins should cool for 5 minutes before placing them in the refrigerator. Allow ramekins to cool in the refrigerator for 40 minutes. Remove ramekins from the refrigerator and get ready to make sugar crust! Sprinkle an even layer of fine organic granulated white sugar on top of the custard. Place the ramekin dishes inside on the top rack of the oven. Turn on the oven’s “BROIL” setting. Broil ramekins for 5-10 minutes, rotating them frequently. Once they are golden brown and bubbling, remove them from the oven and place them back in the refrigerator. Allow them to cool for at least 30 minutes. Enjoy!

SKU: 616932130731 Categories: , . Tags: , , .

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