Crème Brûlée

𝑾𝒉𝒆𝒏 𝒊𝒕 𝒄𝒐𝒎𝒆𝒔 𝒕𝒐 𝒅𝒆𝒔𝒔𝒆𝒓𝒕, 𝑰 𝒃𝒆𝒄𝒐𝒎𝒆 𝒂 𝒌𝒊𝒅 𝒂𝒈𝒂𝒊𝒏 𝒂𝒏𝒅 𝒘𝒊𝒕𝒉 𝒎𝒚 𝒑𝒓𝒆𝒈𝒏𝒂𝒏𝒄𝒚 𝒄𝒓𝒂𝒗𝒊𝒏𝒈𝒔 𝒘𝒉𝒊𝒄𝒉 𝒉𝒂𝒗𝒆 𝒃𝒆𝒆𝒏 𝒏𝒐𝒏-𝒔𝒕𝒐𝒑 𝒓𝒆𝒄𝒆𝒏𝒕𝒍𝒚 𝑰 𝒉𝒂𝒗𝒆 𝒃𝒆𝒆𝒏 𝒉𝒂𝒗𝒊𝒏𝒈 𝒂 𝒍𝒐𝒕 𝒐𝒇 𝒅𝒆𝒔𝒔𝒆𝒓𝒕, 𝑰 𝒋𝒖𝒔𝒕 𝒄𝒂𝒏'𝒕 𝒔𝒕𝒂𝒚 𝒂𝒘𝒂𝒚 𝒇𝒓𝒐𝒎 𝒊𝒕, 𝒆𝒔𝒑𝒆𝒄𝒊𝒂𝒍𝒍𝒚 𝒕𝒉𝒆 𝑭𝒓𝒆𝒏𝒄𝒉.

𝑻𝒐𝒅𝒂𝒚 𝑰 𝒘𝒊𝒍𝒍 𝒃𝒆 𝒎𝒂𝒌𝒊𝒏𝒈 𝒕𝒉𝒆 𝑪𝒓è𝒎𝒆 𝒃𝒓û𝒍é𝒆. 

𝑷𝒓𝒆𝒑 𝑻𝒊𝒎𝒆: 10 𝑴𝒊𝒏𝒖𝒕𝒆𝒔

𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑻𝒊𝒎𝒆: 30 𝑴𝒊𝒏𝒖𝒕𝒆𝒔

𝑨𝒅𝒅𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝑻𝒊𝒎𝒆: 3 𝑯𝒐𝒖𝒓𝒔, 𝒕𝒐 𝒓𝒆𝒔𝒕 𝒂𝒏𝒅 𝒓𝒆𝒇𝒓𝒊𝒈𝒆𝒓𝒂𝒕𝒆

𝑺𝒆𝒓𝒗𝒊𝒏𝒈𝒔: 5

ɪɴɢʀᴇᴅɪᴇɴᴛꜱ:

• 6 ᴇɢɢꜱ • 1/2 ᴛᴇᴀꜱᴘᴏᴏɴ ᴏꜰ ᴠᴀɴɪʟʟᴀ ᴇxᴛʀᴀᴄᴛ • 150ɢ ᴏꜰ ᴡʜɪᴛᴇ ꜱᴜɢᴀʀ • 2 ᴛᴀʙʟᴇꜱᴘᴏᴏɴꜱ ᴏꜰ ʙʀᴏᴡɴ ꜱᴜɢᴀʀ (ᴏᴘᴛɪᴏɴᴀʟ) • 3 ᴄᴜᴘꜱ ᴏꜰ ʜᴇᴀᴠʏ ᴄʀᴇᴀᴍ • ᴋɪᴛᴄʜᴇɴ ᴛᴏʀᴄʜ ɪꜰ ʏᴏᴜ ᴡᴀɴᴛ ᴛᴏ ᴄᴀʀᴀᴍᴇʟɪᴢᴇ ᴛʜᴇ ꜱᴜɢᴀʀ

𝑷𝒓𝒆𝒑𝒂𝒓𝒂𝒕𝒊𝒐𝒏:

𝑺𝒕𝒆𝒑 1:
𝑷𝒓𝒆𝒉𝒆𝒂𝒕 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏 𝒕𝒐 150𝑪

𝑺𝒕𝒆𝒑 2:
𝑾𝒉𝒊𝒔𝒌 𝒕𝒉𝒆 𝒆𝒈𝒈𝒔 𝒚𝒐𝒍𝒌𝒔 𝒊𝒏 𝒂 𝒎𝒆𝒅𝒊𝒖𝒎 𝒃𝒐𝒘𝒍, 𝒂𝒅𝒅 100𝒈 𝒐𝒇 𝒘𝒉𝒊𝒕𝒆 𝒔𝒖𝒈𝒂𝒓 𝒂𝒏𝒅 𝒗𝒂𝒏𝒊𝒍𝒍𝒂 𝒆𝒙𝒕𝒓𝒂𝒄𝒕 𝒕𝒐 𝒊𝒕, 𝒍𝒆𝒕 𝒊𝒕 𝒃𝒍𝒆𝒏𝒅 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒃𝒆𝒄𝒐𝒎𝒆𝒔 𝒕𝒉𝒊𝒄𝒌 𝒂𝒏𝒅 𝒄𝒓𝒆𝒂𝒎𝒚.

𝑺𝒕𝒆𝒑 3:
𝑵𝒐𝒘 𝒑𝒖𝒕 𝒔𝒂𝒖𝒄𝒆𝒑𝒂𝒏 𝒐𝒗𝒆𝒓 𝒍𝒐𝒘𝒆𝒓 𝒉𝒆𝒂𝒕 𝒂𝒏𝒅 𝒑𝒐𝒖𝒓 𝒉𝒆𝒂𝒗𝒚 𝒄𝒓𝒆𝒂𝒎 𝒂𝒏𝒅 𝒔𝒕𝒊𝒓 𝒖𝒏𝒕𝒊𝒍 𝒊𝒕 𝒂𝒍𝒎𝒐𝒔𝒕 𝒃𝒐𝒊𝒍𝒔.

𝑺𝒕𝒆𝒑 4:
𝑹𝒆𝒎𝒐𝒗𝒆 𝒕𝒉𝒆 𝒄𝒓𝒆𝒂𝒎 𝒂𝒏𝒅 𝒑𝒐𝒖𝒓 𝒊𝒕 𝒊𝒏 𝒕𝒉𝒆 𝒆𝒈𝒈 𝒚𝒐𝒍𝒌 𝒎𝒊𝒙𝒕𝒖𝒓𝒆, 𝒔𝒕𝒊𝒓 𝒂𝒏𝒅 𝒃𝒆𝒂𝒕 𝒖𝒏𝒕𝒊𝒍 𝒊𝒕 𝒊𝒔 𝒄𝒐𝒎𝒃𝒊𝒏𝒆𝒅 𝒘𝒆𝒍𝒍.

𝑺𝒕𝒆𝒑 5:
𝑵𝒐𝒘 𝒚𝒐𝒖 𝒂𝒓𝒆 𝒈𝒐𝒊𝒏𝒈 𝒕𝒐 𝒏𝒆𝒆𝒅 𝒓𝒂𝒎𝒆𝒌𝒊𝒏𝒔 𝒕𝒐 𝒃𝒂𝒌𝒆 𝒕𝒉𝒆 𝑪𝒓è𝒎𝒆 𝑩𝒓û𝒍é𝒆, 𝒑𝒍𝒂𝒄𝒆 𝒕𝒉𝒆 𝒓𝒂𝒎𝒆𝒌𝒊𝒏𝒔 𝒊𝒏 𝒂 𝒍𝒂𝒓𝒈𝒆 𝒃𝒂𝒌𝒊𝒏𝒈 𝒑𝒂𝒏. 𝒄𝒂𝒓𝒆𝒇𝒖𝒍𝒍𝒚 𝒑𝒐𝒖𝒓 𝒕𝒉𝒆 𝒄𝒓𝒆𝒂𝒎 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒊𝒏 𝒆𝒂𝒄𝒉 𝒓𝒂𝒎𝒆𝒌𝒊𝒏, 𝒇𝒊𝒍𝒍𝒊𝒏𝒈 𝒕𝒉𝒆𝒎 𝒕𝒐 𝒕𝒉𝒆 𝒕𝒐𝒑.

𝑺𝒕𝒆𝒑 6:
𝑷𝒐𝒖𝒓 1/2 𝒊𝒏𝒄𝒉 𝒐𝒇 𝒉𝒐𝒕 𝒘𝒂𝒕𝒆𝒓 𝒊𝒏 𝒕𝒉𝒆 𝒍𝒂𝒓𝒈𝒆 𝒃𝒂𝒌𝒊𝒏𝒈 𝒑𝒂𝒏 𝒂𝒏𝒅 𝒑𝒍𝒂𝒄𝒆 𝒊𝒕 𝒊𝒏 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏.

𝑺𝒕𝒆𝒑 7:
𝑩𝒂𝒌𝒆 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝑪𝒓è𝒎𝒆 𝑩𝒓û𝒍é𝒆 𝒊𝒔 𝒔𝒆𝒕 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒄𝒆𝒏𝒕𝒆𝒓𝒔 𝒂𝒓𝒆 𝒋𝒊𝒈𝒈𝒍𝒚.

𝑺𝒕𝒆𝒑 8:
𝑹𝒆𝒎𝒐𝒗𝒆 𝒕𝒉𝒆 𝒓𝒂𝒎𝒆𝒌𝒊𝒏𝒔 𝒇𝒓𝒐𝒎 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏 𝒂𝒏𝒅 𝒍𝒆𝒕 𝒊𝒕 𝒄𝒐𝒐𝒍 𝒂𝒏𝒅 𝒕𝒉𝒆𝒏 𝒓𝒆𝒇𝒓𝒊𝒈𝒆𝒓𝒂𝒕𝒆 𝒇𝒐𝒓 𝒂𝒕 𝒍𝒆𝒂𝒔𝒕 2 𝒉𝒐𝒖𝒓𝒔 𝒐𝒓 𝒐𝒗𝒆𝒓𝒏𝒊𝒈𝒉𝒕, 𝒕𝒂𝒌𝒆 𝒕𝒉𝒆 𝒄𝒓è𝒎𝒆 𝒃𝒓û𝒍é𝒆 𝒐𝒖𝒕 𝒐𝒇 𝒕𝒉𝒆 𝒇𝒓𝒊𝒅𝒈𝒆 30 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒑𝒓𝒊𝒐𝒓 𝒕𝒐 𝒃𝒓𝒐𝒘𝒏𝒊𝒏𝒈 𝒕𝒉𝒆 𝒔𝒖𝒈𝒂𝒓 𝒐𝒏 𝒕𝒐𝒑, 𝒔𝒑𝒓𝒆𝒂𝒅 𝒕𝒉𝒆 𝒓𝒆𝒎𝒂𝒊𝒏𝒊𝒏𝒈 𝒘𝒉𝒊𝒕𝒆 𝒔𝒖𝒈𝒂𝒓 𝒂𝒏𝒅 2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒐𝒇 𝒃𝒓𝒐𝒘𝒏 𝒔𝒖𝒈𝒂𝒓 𝒆𝒒𝒖𝒂𝒍𝒍𝒚 𝒐𝒏 𝒆𝒂𝒄𝒉 𝒅𝒊𝒔𝒉.

𝑺𝒕𝒆𝒑 9:
𝑼𝒔𝒆 𝒕𝒉𝒆 𝒌𝒊𝒕𝒄𝒉𝒆𝒏 𝒕𝒐𝒓𝒄𝒉 𝒕𝒐 𝒎𝒆𝒍𝒕 𝒕𝒉𝒆 𝒔𝒖𝒈𝒂𝒓 𝒂𝒏𝒅 𝒄𝒂𝒓𝒂𝒎𝒆𝒍𝒊𝒛𝒆 𝒊𝒕 𝒕𝒐 𝒇𝒐𝒓𝒎 𝒂 𝒄𝒓𝒊𝒔𝒑𝒚 𝒕𝒐𝒑, 𝒂𝒍𝒍𝒐𝒘 𝒊𝒕 𝒕𝒐 𝒓𝒆𝒔𝒕 𝒇𝒐𝒓 5 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒃𝒆𝒇𝒐𝒓𝒆 𝒔𝒆𝒓𝒗𝒊𝒏𝒈 𝒉𝒐𝒕.