Crème brûlée
A classic French crème brûlée made with leftover egg yolks from making macarons.
Ingredients
vanilla bean OR vanilla paste
1 bean OR 1 teaspoon
whole milk
1 cup
heavy cream
1 cup
egg yolks
5
superfine granulated sugar
⅔ cup (4.2 ounces/120 grams)
raw sugar
5 teaspoons
Instructions
1
Step 1
Preheat oven to 230°F. If you're using a vanilla bean, split it in half lengthwise and scrape out the seeds. Drop the vanilla seeds or paste into a saucepan containing the milk. Begin heating over medium temperature.
2
Step 2
Meanwhile, beat together the yolks and the granulated sugar until smooth.
3
Step 3
When the milk begins to boil, remove it from the heat and stir in the cold heavy cream, mixing well. Pour over the yolks and beat together quickly (you don't want the heat of the milk to cook the yolks). Pour the mixture through a strainer and distribute equally among 5 ramekins.
4
Step 4
Bake at 230°F (255°F for a non-convection oven) for 50 to 60 minutes, or until the crème brûlée starts to turn dark yellow. Remove from the oven and let cool, then cover with plastic wrap and refrigerate for 6 hours (or up to 3 days).
5
Step 5
Thirty minutes before serving, remove from the refrigerator, take off the plastic wrap, and spread one 1 teaspoon raw sugar in each ramekin. Use your kitchen torch to turn the sugar into hot caramel crusts.
