6 egg yolks
3 cups heavy whipping cream
1/4 c + 2 tablespoons sugar
1/2 vanilla bean, scraped or 1 teaspoon vanilla extract
Extra sugar, sugar in the raw or granulated sugar , for finishing
Small butane torch or creme brulee torch
Pre-heat oven to 325. In a mixing bowl, whisk together egg yolks, vanilla, and sugar until well incorporated, about 2 minutes. Slowly wisk in heavy whipping cream, careful not to create too many bubbles. Fill dishes with mixture and place in a pan at least as deep as brulee dishes. Place into oven and carefully fill the larger pan with water about halfway up brulee dishes. Cook until firm with a slight jiggle. Refrigerate for at least two hours. To finish, sprinkle sugar on top of brulee in an even layer and torch the sugar until all has a deep brown and black.
It is ok for sugar to turn black being that creme brulee translates to burnt cream.
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