A dish made with just five basic ingredients—cream, vanilla, salt, eggs, and sugar—is opulently rich and sophisticated. This form of crème brûlée offers an easier (and safer) alternative: your oven's broiler. The crackly sugar top is often achieved with the use of a tiny propane torch in crème brûlée recipes. One thing to keep in mind is that if you don't let the custard set for several hours in the fridge before brûléeing the top, the custard will be soupy.Are you trying to get the best, most ideal, and most simple crème brulee recipe? That's it! Rich and creamy, we'll walk you through every step of making this creme brulee.

INGREDIENTS:

2 cups of half-and-half, heavy, or light cream
1 split vanilla bean, or 1 teaspoon vanilla extract
1/8 teaspoon salt 5 yolks of eggs
12 cup sugar, plus extra for topping

PROCEDURE:

STEP 1:

Oven temperature: 325 degrees. Cream, vanilla bean, and salt should all be combined in a skillet and heated briefly over low heat. Vanilla bean should be thrown out after a short period of time. (If adding vanilla extract, do it at this time.)

STEP 2:

Beat the yolks and sugar together in a bowl until they are light. After adding about a quarter of the cream, whisk in the remaining sugar-egg mixture. Place ramekins in a baking dish and pour the mixture into four 6-ounce ramekins. Halfway up the edges of the dishes, fill the baking dish with boiling water. Depending on how barely set the centres are, bake for 30 to 40 minutes. Complete cooling. Place in the refrigerator for a few hours or up to two days.

STEP 3:

When ready to serve, sprinkle a thin layer of sugar (approximately a teaspoon) over each custard. In a broiler, place ramekins 2 to 3 inches away from the heat source. Launch the broiler. Cook for about 5 minutes, or until sugar melts and begins to brown or possibly turn black. Within two hours, serve.

LET THE TASTE OF THE TONGUE BLOSSOM..🧡

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